Barbecued Beef and Bean Soup (1 comment) Soups, Stews & Chilis
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Servings
Serves 8
Prep Time
30 minutes
Cook Time
1½ hours
Cooking Methods
Braising
Stewing
Beef Types
Round
Sirloin
Ingredients
- 2 lbs. beef sirloin or round tip roast, cut into 1/2-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 (15 oz.) 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
Instructions
Brown beef, onion and garlic in oil in Dutch oven over medium heat until beef is no longer pink.
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.
Suggestions
Serve with sourdough bread and vegetable relishes.
Nutritional Information
Nutrition Info per serving: (1 serving, 13 oz.) 314 calories; 8 g fat (2 g saturated fat; 2 g monounsaturated fat); 53 mg cholesterol; 1164 mg sodium; 31 g carbohydrate; 7 g fiber; 30 g protein; 7.3 mg niacin; 0.6 mg vitamin B6; 1.2 mcg vitamin B12; 4.6 mg iron; 31.8 mcg selenium; 4.3 mg zinc.
