Beef Salsa Soup

Name: Beef Salsa Soup
Ingredients: 1 gal. beef broth; 2 qt. salsa; 2-1/2 qt. roast beef, cut into 3/4-inch pieces; 2-1/2 qt. zucchini, cut 1-inch julienne strips; 2 qt. canned diced tomatoes, drained; 2 qt. frozen corn, thawed; 1-1/2 qt. canned red kidney beans, drained; 4 tsp. chipotle chile peppers, minced; 4 tsp. ground cumin

9 ingredients

4 steps

Ingredients

1 gal. beef broth
2 qt. salsa
2-1/2 qt. roast beef, cut into 3/4-inch pieces
2-1/2 qt. zucchini, cut 1-inch julienne strips
2 qt. canned diced tomatoes, drained
2 qt. frozen corn, thawed
1-1/2 qt. canned red kidney beans, drained
4 tsp. chipotle chile peppers, minced
4 tsp. ground cumin

Directions

1

Combine beef broth and salsa in large stockpot.
2

Bring to boil on medium-high heat.
3

Add remaining ingredients; mix well.
4

Reduce heat to medium-low; simmer 10 to 15 minutes or until zucchini is tender.