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Barbecued Beef and Bean Soup
Seasoned with a hint of Tabasco, molasses and cider vinegar, this soup has a special flavor. |
Prep: 30 minutes
Cook: 1½ hours
Servings: Serves 8
| 2 |
lbs. beef sirloin or round tip roast, cut into ½-inch cubes |
| 1/2 |
tsp. Pepper |
| 3 |
cups chopped onion |
| 64 |
ounces canned chopped tomatoes with juice |
| 3 |
cloves garlic, minced |
| 48 |
ounces canned pinto beans, drained |
| 2 |
Tbsp. vegetable oil |
| 14 |
ounce bottled roasted red bell peppers, drained, rinsed and chopped |
| 2 |
Tbsp. chili powder |
| 2 |
cans 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 |
|
 |
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Brown beef, onion and garlic in oil in Dutch oven over medium heat until beef is no longer pink. |
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Stir in chili powder, cumin, cloves, salt and pepper. |
|
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Add tomatoes, beans, peppers, broth, molasses and Tabasco. |
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Simmer over low heat for 1-1/2 hours, partially covered, stirring occasionally. |
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Stir in vinegar and serve. |
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| Serve with sourdough bread and vegetable relishes. |
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| Need help with this recipe? Go to:
Stewing,
Stir Fry |
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