Happy Sunday! And Happy Slow Cooker Soup Sunday! As requested, I’ll be sharing a slow cooker/crockpot soup recipe each Sunday until the end of the year. Today’s soup is Loaded Steak Pub Nacho Soup — it’s like nachos mixed with pub-style nachos in a delicious soup! It’s so good and even better with all the toppings! It’s a hearty and filling soup! Perfect for any chilly day!
Let’s get started!
I had one small steak, so I sliced half for today’s soup and saved the rest for next week’s soup!
Sprinkle with salt, pepper and taco seasoning.
Stir around for a couple minutes and then add onion, celery and carrot. Cook until onion is tender.
Once onion is tender, it’s time to dump it into the slow cooker/crockpot.
Here’s the steak, onion, celery and carrot. Put hot water into the pan to get all that flavor and onion bits!
Dump that hot water into the crockpot.
Now to dump all the goodies into the soup! Add rinsed black beans, red pepper and corn. I forgot to take the homegrown corn out the freezer sooner so I’m just tossing it in frozen. Stir.
Add tomato sauce. I’m so glad we are able to use homemade tomato sauce!
Add water.
Sprinkle with extra taco seasoning.
Add jalapenos. We didn’t have any fresh jalapenos, so we are using the Candied Peppers we made this fall! We also added some of the syrup it was pickled in. We just added a bit to start and can easily add more later or to top our bowls with!
Place lid on and cook on high for 4 to 6 hours or on low for 8 hours.
Here is the soup after one hour.
Add garlic and potatoes. My daughter decided she wanted pub style nacho soup, so I sliced 2 small potatoes thinly and added it to the soup. If you want potatoes, I suggest to add them with the other vegetables.
Stir. Place lid on and continue cooking.
This is after another one and a half hours. The soup has been cooking for a total of 3 hours now. It’s nearly done!
Smells so good!! Let’s eat!!
You can eat this soup as is.
Or top it with your favorite nacho toppings!
Slow Cooker Soup Sunday – Loaded Steak Nacho Soup
1 small steak or about 1/2 cup steak, sliced into strips
Sprinkle salt and pepper
1-1/2 tsp Taco Seasoning
1 small onion, diced
1 celery stalk, diced
3/4 cup diced carrot
1 – 540ml/19oz can (about 1-1/2 to 2 cups) black beans, drained and rinsed
1 red bell pepper, diced
1 cup corn
2 small potatoes, thinly sliced
1 garlic clove, minced
1 cup tomato sauce
3 cups water
1 jalapeno, sliced — we are using the Candied Peppers we made this fall
Sauté steak in lard (or grease of choice), salt and pepper and half the taco seasoning. Stir. Add onion, celery and carrot. Cook until onion is tender. Dump into slow cooker/crockpot. Add beans, red pepper, corn, potato, garlic, tomato sauce and water. Stir well. Add jalapeno. Cover and cook on high for 4 to 6 hours or on low for 8 hours.
To serve, add your favorite toppings to your bowl of soup like spinach, yogurt or sour cream, shredded cheese, green onion/scallion or chives, olives, salsa, tortilla chips or homemade pita chips and jalapeno.
Pita chips are simple to make — slice or tear, place in baking sheet, brush with melted butter and season if you like. Bake at 350F for 6 to 8 minutes or until a light golden brown.
