Barbecued beef & bean soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef sirloin tip roast cut into 1/2 inch cubes |
| ½ | teaspoon | Pepper |
| 3 | cups | Chopped onion |
| 64 | ounces | Canned tomatoes with juice chopped |
| 3 | Garlic cloves; minced | |
| 48 | ounces | Canned pink or pinto beans drained |
| 2 | tablespoons | Vegetable oil |
| 14 | ounces | Roasted red bell peppers drained, rinsed & chopped |
| 2 | tablespoons | Chili powder |
| 3½ | cup | Beef broth |
| 2 | tablespoons | Ground cumin |
| ¼ | cup | Molasses |
| ¼ | teaspoon | Ground cloves |
| 2 | teaspoons | Cider vinegar; to taste |
| 1 | teaspoon | Salt |
| 1 | tablespoon | 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 1½ 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 --