Barbecued beef and 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 --

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