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Barbecued Beef and Bean Soup

2 lb Beef sirloin tip roast cut into 1/2 inch cubes
1/2 ts Pepper
3 c Chopped onion
64 oz Canned tomatoes with juice - chopped
3 Garlic cloves; minced
48 oz Canned pink or pinto beans - drained
2 tb Vegetable oil
14 oz Roasted red bell peppers drained, rinsed & chopped
2 tb Chili powder 3 1/2 c Beef broth
2 tb Ground cumin
1/4 c Molasses
1/4 ts Ground cloves
2 ts Cider vinegar; to taste
1 ts Salt
1 tb Tabasco


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.


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