Black Bean & Steak Fajita Soup (From Poor Girl Eats Well)

1 c flank steak cut into 1 ½” pieces (or 1 c cooked steak)
2 cans black beans, rinsed & drained
1 can diced tomatoes
1 c broth
2 cloves of garlic, minced
1/2 medium yellow onion, diced
¾ c bell pepper strips
2 T cooking oil, divided
1/2 t + 1/4 t ground cumin
1/2 t + 1/4 t sea salt
1/4 t cayenne pepper
1/2 t ground black pepper
5 taco size corn tortillas, cut into strips (optional)
Small handful chopped cilantro (optional for garnish)

If using tortillas, Preheat oven to 350°. Place the tortilla strips onto a foil lined baking sheet lightly sprayed with cooking spray and bake for about 10 minutes or until they turn golden brown. In the meantime, season the steak with 1/4 t cumin, 1/4 t salt and some ground black pepper and set aside for about 5 minutes. Heat 1 tablespoon of cooking oil in a large pot and add the garlic, cooking it until it begins to turn fragrant. Add the steak and stir fry over medium high heat until it is no longer pink on the outside (about 3 minutes). Add the onion and bell pepper strips along with the remaining salt & spices and sautee for about 1 minute. Add the beans and the diced tomatoes and mix well. Add the broth and bring the soup to a simmer then reduce heat to medium low, simmering (I let mine simmer on low heat for about 20 minutes to make the steak more tender and flavorful).

While the soup is simmering, remove the baked tortilla strips from the oven and allow to cool slightly. Spoon generous amounts of soup into large bowls or mugs, top with tortilla strips and chopped cilantro.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MESMI001.