Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Salsa Verde Steak Soup Recipe

Salsa Verde Steak Soup

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 -8 servings 1x

Description

This Salsa Verde Steak Soup recipe is so flavorful and super-simple to make in either the Instant Pot, Crock-Pot, or on the stovetop.  See notes above for potential ingredient variations.


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium white onion, peeled and diced
  • 1 large poblano pepper, cored and diced
  • 4 cloves garlic, peeled and minced
  • 4 cups vegetable stock (or beef or chicken stock)
  • 2 cups (16 ounces) salsa verde, homemade or store-bought
  • 1 ¼ pounds Yukon gold potatoes, diced into 1/2-inch pieces
  • 1 ¼ pounds steak, diced into 1/2-inch pieces
  • 2 teaspoons ground cumin
  • sea salt and freshly-cracked black pepper, to taste
  • toppings: diced avocado, chopped fresh cilantro, diced red onion, sour cream, shredded cheese, and/or crumbled tortilla chips…you choose!

Instructions

Stovetop Instructions:

  1. Heat oil in a large stockpot over medium-high heat.  Add onion and poblano pepper, and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.  Add the garlic and sauté for 1 more minute, stirring occasionally.
  2. Stir in all remaining ingredients until combined.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 20-30 minutes, or until the steak is tender.
  3. Taste and season with salt and pepper as needed.
  4. Serve warm, garnished with lots of your favorite toppings.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

Instant Pot (Pressure Cooker) Instructions:

  1. Press the “Sauté” button, and add oil to the bowl of an Instant Pot.  Once the oil has heated, add the onion and poblano.  Cook for 5-6 minutes, stirring occasionally, until the onion is soft and translucent.  Add the garlic and sauté for 1 more minute, stirring occasionally.  Press “Cancel.”
  2. Add all remaining ingredients to the bowl of your Instant Pot, and briefly stir the soup to combine.  Close lid securely and set vent to “Sealing”.  Cook on high pressure for 20 minutes, followed by a quick release.  Remove the lid.
  3. Taste and season with salt and pepper as needed.
  4. Serve warm, garnished with lots of your favorite toppings.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

Crock-Pot (Slow Cooker) Instructions:

  1. Add all ingredients (omitting the oil) to the bowl of a large 6-quart slow cooker, and briefly stir the soup to combine.  Cover and cook on high for 3-4 hours, or on low for 6-8 hours, until the steak is tender.
  2. Taste and season with salt and pepper as needed.
  3. Serve warm, garnished with lots of your favorite toppings.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.