Barbecue Bean Soup

Name: Barbecue Bean Soup
Ingredients: 3 c. chopped onion; 3 cloves garlic, minced; 1/4 c. vegetable oil; 2 Tbsp. chili powder; 2 Tbsp. ground cumin; 2 (32 oz.) cans tomatoes, including the juice, chopped; 3 (16 oz.) cans pink or pinto beans, drained and rinsed; 2 (7 oz.) jars roasted red peppers, rinsed and chopped; 3 1/2 c. beef stock (preferably homemade); 1 tsp. allspice; 1/4 tsp. ground cloves; 1/4 c. molasses; 1 Tbsp. Tabasco sauce; 2 tsp. cider vinegar

14 ingredients

6 steps

Ingredients

3 c. chopped onion
3 cloves garlic, minced
1/4 c. vegetable oil
2 Tbsp. chili powder
2 Tbsp. ground cumin
2 (32 oz.) cans tomatoes, including the juice, chopped
3 (16 oz.) cans pink or pinto beans, drained and rinsed
2 (7 oz.) jars roasted red peppers, rinsed and chopped
3 1/2 c. beef stock (preferably homemade)
1 tsp. allspice
1/4 tsp. ground cloves
1/4 c. molasses
1 Tbsp. Tabasco sauce
2 tsp. cider vinegar

Directions

1

In a stock pot, cook the onion and garlic in oil over a moderate heat, stirring until soft.
2

Stir in the chili powder, cumin, allspice and cloves; simmer for a minute.
3

Add the tomatoes with their juice and everything else, except the vinegar.
4

Season with salt and pepper to taste.
5

Simmer, partially covered, stirring occasionally for 1 1/2 hours.
6

Stir in the vinegar and simmer until heated through.