When I first came across this recipe a couple of years ago, it called for using ham, and that is what I used.
This time, though, I came across some sirloin steak tips at Trader Joe’s and thought, “Why not?”
And it was delicious.
But, the steak tips will take longer to cook and become all tender and tasty, so this version is gonna be a 90 minute soup.
•1 tbsp olive oil
•1 lb sirloin steak tips
•Penzeys Garden Salad Seasoning
•1 cup diced celery
•1 cup diced carrots
•1 cup shredded cabbage
(from a coleslaw bag)
•1 cup corn kernels, cut from 2 ears (optional)
•2 shallots, minced
•2 cloves garlic, minced
•1 tbsp Sherry Peppers Sauce*
•2 tbsp Worcestershire sauce
•28 oz can baked beans
•14.5 oz can diced tomatoes
•1 cup unsalted chicken stock
•1 tbsp chopped fresh parsley
•Feta cheese, crumbled
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Sprinkle the steak tips with the Garden Salad Seasoning and brown in the olive oil in a Dutch oven.
Note: not crazy about the garden salad seasoning? Go ahead and use your own fave steak seasoning(s).
While the steak is still a bit pink, stir in the veggies and sauté until they are tender and the steak browned.
Stir in the Sherry Peppers Sauce, Worcestershire, baked beans (do not drain), tomatoes (do not drain), the chicken stock, and the parsley.
Bring to a boil, then reduce the heat and simmer for an hour or so, until the steak tips are tender.
Give the soup a taste and, if you think it needs it, stir in one tablespoon of sherry vinegar (I did).
Serve with the crumbled Feta on top.
I also served toasted sourdough bread sticks that I had brushed with melted garlic and herb butter.
So. To review: baked beans, tomatoes, steak tips, veggies, and Feta cheese?
Sounds a bit cra-cra, I know, but try it yourself and see just how very good it is.