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STEAK SOUP WITH SALSA AND WHITE BEANS

Serves 6

• 2 cups diced cooked steak
• 1 cup salsa
• 2 cups dried small white beans, soaked overnight and drained (see quick-soak method)
• 1 cup frozen corn
• 4 cups beef or chicken broth
• Kosher salt, to taste

Use a 6-quart slow cooker. Put the meat into the insert, and add the salsa and beans. Add the corn, and stir in the broth. Cover and cook on low for 7 hours, high for 4 hours, or until the beans are soft. Add salt to taste at the table, if needed.

The Verdict

This is my favorite summertime and early fall lunch. My husband likes to grill steak, but usually overestimates how much meat our family will actually eat. I like how this is low in calories but packed with flavor and (relatively) mild heat, thanks to the salsa.