Barbecued Beef & Bean Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Beef sirloin tip roast cut into 1/2 inch cubes,
1/2 tsp: Pepper,
3 cup: Chopped onion,
64 ounce: Canned tomatoes with juice, chopped
3: Garlic cloves, minced
48 ounce: Canned pink or pinto beans, drained
2 tbsp: Vegetable oil,
14 ounce: Roasted red bell peppers drained, rinsed & chopped
2 tbsp: Chili powder,
3 1/2 cup: Beef broth,
2 tbsp: Ground cumin,
1/4 cup: Molasses,
1/4 tsp: Ground cloves,
2 tsp: Cider vinegar, to taste
1 tsp: Salt,
1 tbsp: Tabasco,
Directions:
Seasoned with a hint of Tabasco, molasses and cider vinegar, this
soup has a special flavor and assembles quickly.
Brown beef, onion and garlic in oil in Dutch oven over medium heat.
Stir in chili powder, cumin, cloves, salt and pepper. Add tomatoes,
beans, peppers, broth, molasses and Tabasco. Simmer over low heat for
1 1/2 hours, partially covered, stirring occasionally. Stir in
vinegar and serve.
Serving Suggestion: Sourdough Bread and Vegetable Relishes..
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp
soup has a special flavor and assembles quickly.
Brown beef, onion and garlic in oil in Dutch oven over medium heat.
Stir in chili powder, cumin, cloves, salt and pepper. Add tomatoes,
beans, peppers, broth, molasses and Tabasco. Simmer over low heat for
1 1/2 hours, partially covered, stirring occasionally. Stir in
vinegar and serve.
Serving Suggestion: Sourdough Bread and Vegetable Relishes..
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp