Carne Asada Soup


Cooked carne asada (recipe here), cut into bite-size pieces

2 sweet onions, diced

2 orange bell peppers, diced

2 jalapenos, seeded if desired & minced

5 cloves garlic, minced

2 Tbs Harvest Cilantro & Roasted Onion Olive Oil

Cilantro leaves, chopped

8 cups beef broth, water, or some mix of the two (see note)

Optional ingredients:

Splash of white wine or Mexican lager beer

Cooked white rice

Canned vegetables of your choice

Sour cream

Tortilla chips


Heat Olive Oil in a large pot over medium heat and sautee onions until starting to soften, about 5 minutes, stirring periodically. Add bell peppers and continue to cook another 5 minutes or so, until they too start to get soft. Add garlic and jalapenos and cook, stirring, for one minute until garlic is fragrant. Deglaze pot with any drippings that have accumulated from carne asada, stirring with a wooden spoon to scrape up and incorporate any brown bits; you may need to add a bit of water, wine, or beer for this step. Cook until liquid has evaporated.

Add broth and bring to a steady simmer; allow to simmer for 10 minutes before adding cooked steak, a handful or so of chopped cilantro leaves, and anything else you might like -- rice, vegetables, etc. -- and heat through for 5 minutes. Adjust seasoning if necessary before garnishing with a dusting of cilantro and serving.

Suggestions: This soup, like most, is a wonderful way to flex your creativity as you clean out your cupboard. Canned corn, beans, or tomatoes are lovely. Cooked rice adds substance, as would pasta. Old, wilted veggies in the fridge? Throw 'em in. Thicken the broth with flour or cream, if you'd like. Make the recipe your own! Soup recipes should be treated more as suggestions than anything else.

Note: This is a great place to use homemade bone broth (recipe here); if doing so, consider using 4 cups broth and 4 cups water. If using store-bought stock or broth, taste for seasoning before adding to soup; some are considerably saltier than others.

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