Steak & Bean Soup
Yield
8 servingsPrep
10 minCook
1 hrsReady
7 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, round steak
cut into 1/2 inch cubes |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
onions
coarsley chopped |
|
| ¼ | cup |
celery
coarsely chopped |
|
| ¼ | cup |
carrots
coarsely chopped |
|
| ¼ | teaspoon |
garlic
minced |
|
| 3 | quarts |
beef stock
prefer veal stock if possible |
*
|
| 1 | cup |
red kidney beans
|
|
| 1 | cup |
pinto beans
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| ¼ | cup |
tomato paste
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, round steak
cut into 1/2 inch cubes |
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
onions
coarsley chopped |
|
| 59 | ml |
celery
coarsely chopped |
|
| 59 | ml |
carrots
coarsely chopped |
|
| 1.3 | ml |
garlic
minced |
|
| 3 | quarts |
beef stock
prefer veal stock if possible |
*
|
| 237 | ml |
red kidney beans
|
|
| 237 | ml |
pinto beans
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 59 | ml |
tomato paste
|
|
Directions
Soak beans in cold water overnight.
Rinse; drain twice until quite dry.
Heat oil in soup pot; brown meat. Add onion, celery, carrots, and garlic; suate until tender.
Add stock and beans; simmer 45 minutes or until beans are tender.
Add Tabasco, salt and pepper. Stir in tomato paste; simmer 5 mins.
