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Steak Soup

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  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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2 teaspoons ground cumin

2 teaspoons garlic powder

1 teaspoon dried thyme

1 teaspoon salt

1 teaspoon ground black pepper

1 pound London broil steak

3 tablespoons olive oil

1 small onion, chopped

1/2 pound white mushrooms, sliced

1 clove garlic, minced

4 cups beef broth

1/4 cup jarred sliced pickled jalapenos

1 cup crushed canned tomatoes

1 (11-ounce bag) bag baby spinach

1/2 cup sour cream

3 cups tortilla chips, crumbled


  1. Preheat a grill to medium-high. In a small bowl, combine cumin, garlic powder, thyme, salt, and pepper. Rub the spice blend over all of the steak pieces along with 1 tablespoon of the oil. Let rest at room temperature, about 15 minutes.
  2. Meanwhile, in a large pot, add the remaining 2 tablespoons of oil and heat over medium heat. Add the onions and saute until tender, about 4 minutes. Stir in the mushrooms and garlic and saute until mushrooms are tender, adding extra oil if needed. Pour in the broth, jalapenos and crushed tomatoes. Bring to a boil then reduce heat and simmer while beef cooks.
  3. On a hot grill sear steak until golden brown on both sides, about 5 minutes per side. Remove from grill to a cutting board and let rest 10 minutes. Cut beef into strips and stir into soup, along with spinach. Season soup, to taste. Transfer to serving bowls and top with a dollop of sour cream and tortilla chips.