BEEF AND BEAN SOUP RECIPE
This delicious hearty soup is easy to prepare and can be kept warming stovetop or in a slow cooker until ready to serve.
Provided by Amy Johnson
Categories Main Dishes
Time 2h30m
Number Of Ingredients 13
Steps:
- Heat a large Dutch oven over medium-high heat. Add 1 tablespoon canola oil and heat to a ripple.
- Add beef to pan and brown on all sides, working in batches if needed. Remove the beef from pan.
- Add remaining 1 tablespoon canola oil to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.
- Return beef to the pan. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Bring to a simmer. Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.
- Discard bay leaves. Salt and pepper to taste.
SPICY BEEF STEW WITH BEANS & PEPPERS
Just the thing to warm you up on a cold winter night
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 3h
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 12
Steps:
- Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
- Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
- Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.
Nutrition Facts : Calories 400 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium
HEARTY BEEF & BEAN SOUP
I love cooking, and often share my soups with my co-workers-and they're happy I do. This one is perfect for late summer, because it has a lot of zippy flavor but isn't as heavy as chili. I use my homegrown cayenne peppers in the recipe. -Lori Steiner, Maquoketa, Iowa
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts :
SPICY BEAN SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 10 servings
Number Of Ingredients 25
Steps:
- Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
- Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.
SPICY STEWED BEEF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a large pot over high heat, heat the oil and butter. Working in 2 batches, cook the beef until browned on all sides, 1 to 2 minutes. Add the cumin, chili powder, garlic and some salt and pepper and cook for 1 to 2 minutes to deepen the flavors.
- Add the beef broth and chipotle peppers with adobo sauce, stir and bring to a boil. Reduce the heat to low, cover and simmer until the meat is fall-apart tender and the liquid is thick, 2 1/2 to 3 hours. Check occasionally and add more beef broth if the sauce becomes too thick or dry.
- Serve immediately and garnish with the green onions, or allow to cool, cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
- If serving with the Pimiento Cheese and Bacon Grits, spoon the hot stew over the warm grits in a 9-by-13-inch baking dish and serve immediately or cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
- In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.
- Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.
- Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.
- Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.
SPICY VEGETABLE BEEF SOUP
Get ready for the many compliments you'll receive serving this fabulous, stick-to-your-ribs soup. I gave an old favorite a spicy twist by adding cayenne pepper. You will love it on a cold winter evening!
Provided by KATHY S
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Trim fat from roast and cut into 1 inch cubes. Place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender. Pour in broth, tomatoes and water. Stir in mixed vegetables, mushrooms and celery. Season with oregano, thyme, basil, parsley and cayenne. Bring to a boil, then reduce heat, cover and simmer 75 minutes.
- Stir in pasta and cook 10 minutes more, until pasta is tender.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 28.6 g, Cholesterol 34.6 mg, Fat 12.6 g, Fiber 4.1 g, Protein 17.4 g, SaturatedFat 4 g, Sodium 337.4 mg, Sugar 3.4 g
SPICY BEAN AND BEEF PIE
My daughter helped me come up with this recipe when we wanted a one-dish meal that was different than a casserole. This pie slices nicely and is a fun and filling dish. -Debra Dohy, Massillon, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 425°. In a large skillet, cook beef over medium heat until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. In a large bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt and pepper. Fold in beans, 1-1/2 cups cheese, 1/2 cup onions and beef mixture., On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake until crust is lightly browned, 30-35 minutes. Let stand for 5 minutes before cutting. Serve with sour cream, olives and remaining picante sauce, cheese and onions.
Nutrition Facts : Calories 931 calories, Fat 56g fat (32g saturated fat), Cholesterol 157mg cholesterol, Sodium 1876mg sodium, Carbohydrate 73g carbohydrate (6g sugars, Fiber 9g fiber), Protein 32g protein.
SPICY CHUNKS OF STEWED BEEF SOUP
A hearty stew with mixed beans and a great blend of spice. Simple, with ingredients that all soup makers have on hand.
Provided by Rob Belyk
Categories Soups, Stews and Chili Recipes Stews Beef
Time 12h30m
Yield 15
Number Of Ingredients 17
Steps:
- Rinse and pick through beans and place in a medium saucepan with water to cover by 2 inches. Bring to a boil for 10 minutes, then remove from heat, cover and let soak 2 hours. Drain and rinse.
- In a 5 quart slow cooker, combine beans, stew meat, broth, wine, tomatoes, carrots, celery, potatoes, garlic and onions. Season with salt, pepper, cayenne, red pepper flakes, oregano, mustard and hot sauce. Cover and cook on low 10 to 12 hours.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 20.6 g, Cholesterol 39.9 mg, Fat 10.6 g, Fiber 5.7 g, Protein 17.3 g, SaturatedFat 4 g, Sodium 569.5 mg, Sugar 3 g
SPICY BEEF WITH PEPPERS
Steps:
- Cut steak with grain into 1 1/2- to 2-inch-wide strips. Cut each strip across grain into 1/4-inch-thick slices. Put slices into a medium bowl with soy sauce, cornstarch, rice wine, garlic, ginger, 1/4 teaspoon salt, sugar, and 1 teaspoon oil and stir with a fork. 3Stir together ketchup, hoisin, and chile garlic sauce in a small bowl.
- Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour 2 teaspoons oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate.
- Pour remaining 2 teaspoons oil down side of unwashed wok over high heat, then swirl oil, tilting wok to coat sides. Add bell pepper, scallions, and remaining 1/4 teaspoon salt. Stir-fry 30 seconds, then add reserved beef with any juices and ketchup mixture. Stir-fry until combined well and sauce thickens slightly, about 30 seconds, then transfer to a platter.
SPICY-TANGY BEEF SOUP
Short on time? This tastey soup can be on the table in about 30 minutes. Hint: Put the beef in the freezer for 15-20 minutes prior to use to make slicing thin strips easier.
Provided by Brenda.
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut Steak(s)lengthwise in half, then crosswise into very thin strips. If the beef is not sliced thin, it will not cook through.
- In 3-qt. saucepan, combine broth, 1 1/2 cups water, mushrooms, carrots, 2 tablespoons lite soy sauce, vinegar, and red pepper. Bring to a boil; reduce heat and simmer uncovered, 5 minutes.
- Add pasta; continue simmering 5 additional minutes.
- Stir cornstarch into 1/4 cup water, and add mixture to soup.
- Bring to a boil; cook and stir 1 minute.
- Stir beef into soup.
- Immediately remove from heat. Cover and let stand 5 minutes.
- Stir in remaining 1 tablespoon lite soy sauce and green onions.
- Serve immediately.
Nutrition Facts : Calories 284.5, Fat 13.5, SaturatedFat 5.1, Cholesterol 56.3, Sodium 1155.8, Carbohydrate 19.1, Fiber 1.8, Sugar 3.5, Protein 21.3
SPICY BEEF AND BEAN SOUP WITH OVEN ROASTED PEPPERS
This soup has a Tex-Mex influence that's perfect for warming up on a chilly winter night. It features premium sirloin beef, protein and fiber-rich white beans and a trio of fresh oven-roasted peppers for extra flavor. It does have a fair amount of "heat", so adjust the peppers and seasonings to suit your own taste buds. You can stretch the servings a bit more by adding more fresh or frozen vegetables if you like, such as chopped celery, pearl onions, corn, or green beans.
Provided by Northwestgal
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°.
- Cut poblano pepper, bell pepper and jalapeno pepper in half; discard seeds. Rub olive oil on the skins of all the peppers, and place on a baking sheet with the skin side facing up. Roast in oven for 15 minutes at 400° or until skins just begin to blister.
- While peppers are roasting, mix together the garlic powder, chili powder, cumin, dried basil, and salt. Rub the seasoning blend on both sides of the sirloin steak. Heat olive oil in skillet, add the coated sirloin steak and brown on both sides over medium heat. Cut the browned steak into bite-size pieces and add to a Dutch oven or large stockpot.
- Remove roasted peppers from oven. When cool enough to handle, cut poblano and bell peppers into bite-size pieces, and mince the jalapeno pepper. Add peppers to stockpot.
- Add vegetable broth, beans, fresh basil, and A-1 Texas Mesquite marinade to the stockpot, and stir a few times. Cook soup over medium-low heat for 30 to 45 minutes or until beef is done throughout, stirring occasionally.
Nutrition Facts : Calories 372.2, Fat 17.6, SaturatedFat 6.3, Cholesterol 85, Sodium 217.4, Carbohydrate 22.5, Fiber 7.7, Sugar 1.3, Protein 31
More about "spicy beef and bean soup with oven roasted peppers food"
SPICY SZECHUAN BEEF (BETTER THAN TAKEOUT!) - CHEF SAVVY
From chefsavvy.com
SPICY ROASTED RED PEPPER SOUP - DARN GOOD VEGGIES
From darngoodveggies.com
SPICY ASIAN BEEF & SNOW PEA SOUP - SWANSON
From campbells.com
HEARTY CHILI WITH BEEF, BEANS, AND ROASTED RED PEPPERS
From recipeforperfection.com
SPICY MEXICAN STUFFED BELL PEPPERS - BAREFEET IN THE …
From barefeetinthekitchen.com
SPICY BEEF NOODLE SOUP RECIPE | COOKING LIGHT
From cookinglight.com
MEXICAN VEGETABLE BEEF SOUP - GIMME SOME OVEN
From gimmesomeoven.com
SPICY BEEF AND VEGETABLE STEW WITH ROASTED RED PEPPERS
From triedandtruerecipe.com
SPICY BEEF & BEAN STEW RECIPE - GOOD CHEAP EATS
From goodcheapeats.com
SOUP SUNDAYS - SPICY BEEF STEW WITH BEANS & PEPPERS
From vitaclaychef.com
ROASTED PEPPERS - EASY YUMMY SIDE DISH OR TOPPER
From thissillygirlskitchen.com
KOREAN SPICY BEEF SOUP (YUKAEJANG) RECIPE - THE …
From thespruceeats.com
10 BEST GROUND BEEF AND BEAN SOUP RECIPES - YUMMLY
From yummly.com
SPICY BLACK BEAN SOUP - CHILI PEPPER MADNESS
From chilipeppermadness.com
ROASTED RED PEPPER SOUP - A SPICY PERSPECTIVE
From aspicyperspective.com
SPICY BEEF NOODLE SOUP (香辣牛肉面) - RED HOUSE SPICE
From redhousespice.com
BEEF AND BARLEY SOUP - KEVIN IS COOKING - DELICIOUS RECIPES
From keviniscooking.com
ROASTED RED PEPPER SOUP RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
SPICY BEEF AND POTATO SOUP RECIPE- DINNER, THEN DESSERT
From dinnerthendessert.com
SPICY ROAST RED PEPPER AND TOMATO SOUP - GILLIAN'S KITCHEN
From gillianskitchen.com
SPICY BEEF NOODLE SOUP - THE WOKS OF LIFE
From thewoksoflife.com
BEEF AND PEPPER SOUP - SYRUP AND BISCUITS
From syrupandbiscuits.com
SPICY WHITE BEAN AND ROASTED RED PEPPER DIP - THE COMFORT OF …
From thecomfortofcooking.com
10 SPICY SOUP RECIPES FROM THE SOURCE - CHILI PEPPER MADNESS
From chilipeppermadness.com
SPICY BEEF AND JALAPENO SOUP - BOOYAH BUFFET
From booyahbuffet.com
SPICY BEEF AND BEAN SPROUT SOUP - THRIFTYFUN
From thriftyfun.com
SPICY BEEF AND BARLEY SOUP RECIPE | MYRECIPES
From myrecipes.com
ROASTED TOMATO, PEPPER, AND BEAN SOUP - CANADA'S FOOD GUIDE
From food-guide.canada.ca
SPICY BEEF SOUP - RECIPES | COOKS.COM
From cooks.com
SPICY BEEF AND BELL PEPPER STIR-FRY RECIPE | MYRECIPES
From myrecipes.com
SPICY TOMATO SOUP WITH BEEF AND CANNED BEANS
From bosskitchen.com
10 BEST HOT AND SPICY GROUND BEEF SOUP RECIPES - YUMMLY
From yummly.com
SPICY BEEF AND BLACK BEAN SOUP - RECIPE | COOKS.COM
From cooks.com
HOT & SPICY BEEF & BEAN FIREHOUSE CHILI - CAMPBELL SOUP COMPANY
From campbells.com
SPICY GREEN BEANS WITH GROUND BEEF - TASTY RECIPES SA
From tastyrecipessa.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love