Beef and Pepper Soup is beef, bell peppers, lots of vegetables, aromatics and Basmati rice. A hardy and comforting soup.
There are but a few things certain in this world. Of course, there’s the well-known cliché about death and taxes, but, something even more certain is that if you cook, you will have mistakes and failures. Beef and Pepper Soup was born of a failed beef roast that I couldn’t make as tender and juicy as I’d like.
Considering the cost of beef these days, I don’t throw out a roast that fails to attain the status of roast beef sandwich worthy. I find another way to use it. The trendy word is re-purpose. Call it whatever you wish. In simplest terms, it’s using up leftovers.
Inspired by Pepper Steak, this soup is filling and delicious. If you need more of a Pepper Steak feel, cut the bell peppers in strips instead of cubes. If felt pepper steakey to me and diced peppers instead of strips didn’t interfere with my eating ability one little bit.
Basmati rice is our preferred variety. We love the buttered popcorn flavor. Substitute any variety of long grain and adjust cooking times as needed.
Bottom line, you need to make this soup. I’m sad that I didn’t make a double batch.
If you’ve got extra bell peppers on hand, or you’re in the mood for more recipes using bell pepper, you need to check out this recipe for Stuffed Peppers . It’s a winner!
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Beef and Pepper Soup
yield: 6 dinner servings
A delicious soup that uses leftover beef roast and any color bell pepper. Browned ground beef can be substituted for leftover beef roast. Substitute any long grain rice for Basmati.
1/4 cup cooking oil
4 carrots, peeled and diced
2 medium bell peppers, diced, any color
2 medium sweet onions, diced
3 -4 celery stalks, diced
1 quart beef stock
1 (14 1/2 ounce) can diced tomatoes and juice
2 teaspoons kosher salt
2 teaspoons garlic powder
2 – 3 teaspoons Worcestershire sauce
1 1/2 pounds cooked beef roast, diced
1 bay leaf
1/2 cup Basmati rice, uncooked
Heat a large pot or Dutch oven over medium high heat. Add next 4 ingredients to hot oil. Cook, stirring occasionally, for about 20 minutes or until the vegetables are soft and the volume is reduced by half.
Add beef stock and stir to remove any bits from the bottom of the pan.
Add next 6 ingredients. Stir, cover and reduce heat to medium low. Simmer for 1 hour.
After 1 hour, stir in uncooked rice. Cover and continue to simmer for 15 minutes or until rice is tender.
Taste and adjust seasoning.
Remove bay leaf. Serve hot.
Beef and Pepper Soup
Ingredients
- 1/4 cup cooking oil
- 4 carrots peeled and diced
- 2 medium bell peppers diced, any color
- 2 medium sweet onions diced
- 3 -4 celery stalks diced
- 1 quart beef stock
- 1 14 1/2 ounce can diced tomatoes and juice
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 - 3 teaspoons Worcestershire sauce
- 1 1/2 pounds cooked beef roast diced
- 1 bay leaf
- 1/2 cup Basmati rice uncooked
Instructions
- Heat a large pot or Dutch oven over medium high heat. Add next 4 ingredients to hot oil. Cook, stirring occasionally, for about 20 minutes or until the vegetables are soft and the volume is reduced by half.
- Add beef stock and stir to remove any bits from the bottom of the pan.
- Add next 6 ingredients. Stir, cover and reduce heat to medium low. Simmer for 1 hour.
- After 1 hour, stir in uncooked rice. Cover and continue to simmer for 15 minutes or until rice is tender.
- Taste and adjust seasoning.
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