Recipe for Barbecued Beef and Bean Soup

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Yield:

Ingredients:

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

Instructions:

Instructions: Brown beef, onion and garlic in oil in Dutch oven over medium heat until beef is no longer pink. Stir in chili powder, cumin, cloves, salt and pepper. Add tomatoes, beans, peppers, broth, molasses and Tabasco. Simmer over low heat for 1 1/2 hours, partially covered, stirring occasionally. Stir in vinegar and serve.

Serve with sourdough bread and vegetable relishes.

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