Salsa Verde Steak Soup

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Poblano Pepper
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  Garlic(240g)
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  Vegetable Broth, Low Sodium(960g)
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  Salsa Verde, Prepared, Store-Bought(454g)
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  Potato, Yukon Gold(567g)
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  Beef Sirloin, Top(567g)
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  Cumin, Ground(10g)
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  Sea Salt And Freshly-Cracked Black Pepper, To Taste

Instructions

1. 1Heat the olive oil in a large stockpot over medium-high heat for 1 minute until shimmering.
2. 2Add the onion and poblano pepper, sauté for 5 minutes over medium-high heat, stirring occasionally, until the onion is soft and translucent.
3. 3Add the fresh garlic and sauté for 1 minute over medium-high heat, stirring occasionally, until fragrant.
4. 4Stir in the vegetable broth, salsa verde, potato, top sirloin steak (cut into bite-sized pieces), and ground cumin until combined. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20–30 minutes until the steak is tender and no longer pink in the center.
5. 5Taste and season with salt and pepper as needed.
6. 6Divide the soup evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
7. 7Store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat individual portions in the microwave or on the stovetop over medium heat until warmed through.