Cajun Steak and Pepper Soup
Cajun Steak and Pepper Soup
Ingredients
For the Steak and Bacon
- 1 pound petite sirloin steak, thawed, cut into 1/2-inch pieces
- 4 slices bacon, diced
- 1 tablespoon olive oil, as needed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup Base
- 1 yellow onion, medium, diced
- 1 red bell pepper, medium, diced
- 3 cloves garlic, minced
- 2 teaspoons Cajun seasoning
- 1 can diced tomatoes, 14.5 ounce, undrained
- 6 cups beef broth
- 1/2 cup ditalini pasta, or small elbow macaroni
For Finishing and Garnish
- 1/2 cup heavy cream, optional
- 1/2 cup shredded Monterey Jack cheese, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
If using frozen steak, ensure it is fully thawed. Pat the steak pieces dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 5 min
- 2
In a large Dutch oven or soup pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.
⏱️ 8 min
- 3
Increase heat to medium-high. Add 1 tablespoon of olive oil to the pot if needed (if bacon fat is insufficient). Sear the seasoned steak pieces in batches, without overcrowding the pot, until browned on all sides. This should take about 2-3 minutes per batch. Remove the browned steak and set aside with the bacon.
⏱️ 7 min
- 4
Reduce heat to medium. Add the diced yellow onion and red bell pepper to the pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables are softened.
⏱️ 7 min
- 5
Stir in the minced garlic and Cajun seasoning. Cook for 1 minute more until fragrant.
⏱️ 1 min
- 6
Pour in the undrained diced tomatoes and beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
⏱️ 20 min
- 7
Add the ditalini pasta to the simmering soup. Cook for 8-10 minutes, or according to package directions, until the pasta is al dente.
⏱️ 10 min
- 8
Return the seared steak to the pot. If desired, stir in the heavy cream for a richer, creamier soup. Heat through for 2-3 minutes.
⏱️ 3 min
- 9
Taste and adjust seasoning with additional salt and pepper if necessary. Ladle the hot soup into bowls. Garnish each serving with the crispy bacon, shredded Monterey Jack cheese, and fresh chopped parsley.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Cajun Steak and Pepper Soup
Ingredients
For the Steak and Bacon
- 1 pound petite sirloin steak, thawed, cut into 1/2-inch pieces
- 4 slices bacon, diced
- 1 tablespoon olive oil, as needed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup Base
- 1 yellow onion, medium, diced
- 1 red bell pepper, medium, diced
- 3 cloves garlic, minced
- 2 teaspoons Cajun seasoning
- 1 can diced tomatoes, 14.5 ounce, undrained
- 6 cups beef broth
- 1/2 cup ditalini pasta, or small elbow macaroni
For Finishing and Garnish
- 1/2 cup heavy cream, optional
- 1/2 cup shredded Monterey Jack cheese, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
If using frozen steak, ensure it is fully thawed. Pat the steak pieces dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 5 min - 2
In a large Dutch oven or soup pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.
⏱️ 8 min - 3
Increase heat to medium-high. Add 1 tablespoon of olive oil to the pot if needed (if bacon fat is insufficient). Sear the seasoned steak pieces in batches, without overcrowding the pot, until browned on all sides. This should take about 2-3 minutes per batch. Remove the browned steak and set aside with the bacon.
⏱️ 7 min - 4
Reduce heat to medium. Add the diced yellow onion and red bell pepper to the pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables are softened.
⏱️ 7 min - 5
Stir in the minced garlic and Cajun seasoning. Cook for 1 minute more until fragrant.
⏱️ 1 min - 6
Pour in the undrained diced tomatoes and beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
⏱️ 20 min - 7
Add the ditalini pasta to the simmering soup. Cook for 8-10 minutes, or according to package directions, until the pasta is al dente.
⏱️ 10 min - 8
Return the seared steak to the pot. If desired, stir in the heavy cream for a richer, creamier soup. Heat through for 2-3 minutes.
⏱️ 3 min - 9
Taste and adjust seasoning with additional salt and pepper if necessary. Ladle the hot soup into bowls. Garnish each serving with the crispy bacon, shredded Monterey Jack cheese, and fresh chopped parsley.
⏱️ 4 min