Cowboy Style Beefy Bean Soup
* 2 Tbsp olive oil
* 2 onions, c hopped
* 2 green bell peppers, seeded and chopped
* 1 red chili pepper, seeded and chopped
* 1 1/4 lb. beef stew meat, cubed
* 1 Tbsp flour
* 8 C of beef broth
* 2 (14 oz.) cans of kidney beans
* 1 tsp salt
* 1/4 tsp black pepper
1. Place the oil in a soup kettle and put the kettle over low heat. Stir in the onions and cook 5 minutes or until just beginning to soften.
2. Add the green and chili peppers and, stirring often, cook 5 minutes.
3. Stir in the meat and cook for 10 minutes or until the meat has browned on all sides.
4. Sprinkle the flour over the top of the mixture and stir to blend in. Cook for 2 minutes then stir in the broth.
5. Bring the mixture to a brisk boil then reduce the heat to low. Simmer the soup for 90 minutes or until the meat is fork tender.
6. Stir in the kidney beans, salt and pepper and cook for 10 minutes longer.
7. Remove the soup from the heat and let cool to room temperature. Makes about 8 servings.
8. You can freeze this soup in airtight containers and it will be good for up to 3 months.
This soup is reminiscent of images of a chuck wagon on the prairie, with cowboys sitting around a campfire, digging into big bowls of hearty beef and bean soup.
The recipe is based mainly on beef and beans, with just a nod to vegetables. Of course, the chili pepper adds the heat that's needed. If you don't want to use a chili pepper, you can add a dash of red pepper flakes instead.
If you keep a container of this soup in the freezer, it's easy to reheat when you need it. Just let it sit out long enough to get it out of the container. Then, dump the contents into a big soup kettle and put over very low heat. Let it simmer slowly until just heated through. Don't boil it! The beans will get mushy.
When freezing soup remember to leave a little room for expansion. Liquids will expand when frozen. If you're using a freezer bag, you donít want the bag to burst leaving your soup all over the inside of the freezer.