Recipes on October 25, 2012 by

Chasing Tomatoes: Spicy Beef and Bean Soup

This simple, yet hearty recipe comes from Karen of Chasing Tomatoes. Of her blog, Karen writes, “Chasing Tomatoes is all about food made from scratch that not just tastes good, but is also easy to make and share with your family.  Connecting at the table with those you love is central to my family, and something that I want to share with readers.  I like to teach them that they don’t need to be scared of their kitchen, cooking is something they can do themselves!”

Spicy Beef and Bean Soup

  • 4 cloves of Garlic, minced
  • 1 Onion, chopped finely
  • ½ Sweet Red Pepper, cored and chopped finely
  • 2 ribs of Celery, chopped
  • ½ Jalapeño Pepper, seeded and chopped finely
  • 1 lb Stewing Beef, cut into bite sized pieces
  • 2  tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Oregano
  • ¼ tsp cayenne (optional)
  • 1 cup Bob’s Red Mill Whole Grains and Beans Soup Mix
  • 6 cups Beef Stock
  • ¾ cup Red Wine
  • 1 Lime
  • ¼ cup chopped fresh Cilantro

In a large stock pot over medium heat, brown the stewing beef in about 2 tbsp of olive oil in batches until all sides are browned.   Using a slotted spoon, remove the beef to a plate and set aside.  Using the same pot,  sauté the garlic, onion, red pepper, celery, and jalapeno in a bit of oil over medium heat for about 5 minutes, stirring, until softened.  Sprinkle in the chili powder, cumin, oregano, and cayenne.  Continue to cook and stir for about 2 minutes.  Pour in the red wine, stirring to bring up any brown bits off the bottom.   Add the beef back to the pot with any juices, along with soup mix and beef stock.   Bring to a boil over medium heat and then turn down to low, cover, and allow to simmer for 1 ½ hours, stirring occasionally.

Before serving, zest the lime directly into the soup, then cut the lime in half and squeeze the juice from one half into the pot.  Stir in the cilantro, then ladle into bowls and serve with big pieces of warm cornbread.

Serves  4


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