Steak and Shrimp Soup w/ Red and Black Beans

This is by far my the best soup I've ever tasted.  It's easy to make, it lasts a few meals and is loaded with protein, fiber, and flavor.

Ingredients

• 1 pound top round steak, cut into bite-size chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves of garlic, minced
  
5 cups low sodium chicken broth
2 green bell peppers, chopped
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can red beans, drained and rinsed
• 1 (14 ounce) can diced tomatoes
  
• 2 cups baby carrots, sliced
• 1 cup mushrooms, sliced
• 3 stalks celery, sliced
• 1 teaspoon ground coriander
• 2 tablespoons cumin
• 1 teaspoon oregano
• Salt and pepper
• Tabasco Sauce

Directions
In stock add olive oil and heat on medium-high. Add steak bites, onions and garlic. Cook till steak is browned. Add chicken broth and bring to boil. Stir in bell peppers, back beans, red beans, tomatoes, carrots, mushrooms, celery, coriander, cumin, oregano, salt and pepper. Reduce heat to Medium-low, cover and simmer for 1 hour 30 minutes or until steak and vegetables are tender. Add shrimp and continue cooking for 3 minutes or until shrimp turn pink. Remove from heat and serve with Tabasco sauce.

 

photo by m.hirko

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