Barbecued Beef And Bean Soup Recipe

• Seasoned with a hint of Tabasco, molasses and cider vinegar, this soup has a special flavor. Servings: Serves 8
• 2 lb beef sirloin or possibly round tip roast, cut into 1/2 inch cubes
• 1/2 tsp Pepper
• 3 c. minced onion
• 64 ounce canned minced tomatoes with juice
• 3 x cloves garlic, chopped
• 48 ounce canned pinto beans, liquid removed
• 2 Tbsp. vegetable oil
• 14 ounce bottled roasted red bell peppers, liquid removed, rinsed and minced
• 2 Tbsp. chili pwdr
• 2 can beef broth
• 2 Tbsp. grnd cumin
• 1/4 c. molasses
• 1/4 tsp grnd cloves
• 2 tsp cider vinegar, to taste
• 1 tsp salt
• 1 Tbsp. Tabasco

1. Brown beef, onion and garlic in oil in Dutch oven over medium heat till beef is no longer pink.
2. Stir in chili pwdr, cumin, cloves, salt and pepper.
3. Add in tomatoes, beans, peppers, broth, molasses and Tabasco.
4. Simmer over low heat for 1 1/2 hrs, partially covered, stirring occasionally.
5. Stir in vinegar and serve.
6. Serve with sourdough bread and vegetable relishes.

molasses, beef sirloin, pepper, onion, tomatoes, garlic, pinto beans, vegetable oil, red bell peppers, chili pwdr, beef broth, grnd cumin, molasses, cloves, vinegar, salt, tabasco

Taken from cookeatshare.com/recipes/barbecued-beef-and-bean-soup-78410 (may not work)