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Barbecued Beef & Bean Soup: Date Added: 28 Jul 2011
Listed in: Soups & Stews

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

Cooking Instructions

Servings Serves 8
Prep Time 30 minutes
Cook Time 1 hours

1. Brown beef, onion and garlic in oil in Dutch oven over medium heat until beef is no longer pink.

2. Stir in chili powder, cumin, cloves, salt and pepper.

3. Add tomatoes, beans, peppers, broth, molasses and Tabasco.

4. Simmer over low heat for 1-1/2 hours, partially covered, stirring occasionally.

5. Stir in vinegar and serve.

Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www.

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Barbecued Beef & Bean Soup
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