Beef and Red Bean Soup
I am in a beefy mood and have decided to create a recipe with stew meat and red beans. I wanted to add a little heat so in goes the yellow chile peppers.
This soup is loaded with protein and vegetables. It is hearty and perfect for a chilly day. This soup is great as a leftover so make enough to put some away,
The flavor gets so much richer and you will love it one or two days later. Enjoy
Ingredients:
1 lb stew meat, cubed
2 cups pre-soaked red beans, 1 1/2 cups dried beans soaked in 5-6 cups water overnight
2-3 celery stalks, chopped
2-3 carrots scrubbed and, chopped
4 garlic cloves, chopped or minced
3 yellow chili peppers, seeded and chopped
1 red onion, chopped
1 teaspoon red cayenne pepper
1 teaspoon cumin
salt and pepper to taste
drizzle olive oil
5 cups distilled water or vegetable or beef broth
In skillet with a drizzle of olive oil brown meat turning on all sides, add onion, pepper,celery, carrots and garlic, saute for 5-10- minutes until onion is translucent. . Drain beans from soaking water. Add all ingredients to slow cooker and cover with water/broth. Cook on high for 6 hours or low for 10 hours. Taste and adjust salt and pepper. Serve hot. Optional, top with teaspoon of sour cream per bowl
This soup is loaded with protein and vegetables. It is hearty and perfect for a chilly day. This soup is great as a leftover so make enough to put some away,
The flavor gets so much richer and you will love it one or two days later. Enjoy
Ingredients:
1 lb stew meat, cubed
2 cups pre-soaked red beans, 1 1/2 cups dried beans soaked in 5-6 cups water overnight
2-3 celery stalks, chopped
2-3 carrots scrubbed and, chopped
4 garlic cloves, chopped or minced
3 yellow chili peppers, seeded and chopped
1 red onion, chopped
1 teaspoon red cayenne pepper
1 teaspoon cumin
salt and pepper to taste
drizzle olive oil
5 cups distilled water or vegetable or beef broth
In skillet with a drizzle of olive oil brown meat turning on all sides, add onion, pepper,celery, carrots and garlic, saute for 5-10- minutes until onion is translucent. . Drain beans from soaking water. Add all ingredients to slow cooker and cover with water/broth. Cook on high for 6 hours or low for 10 hours. Taste and adjust salt and pepper. Serve hot. Optional, top with teaspoon of sour cream per bowl
If you are in the mood for a beef and bean soup I think you will like this recipe.
To your good health, Jan |
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