Spicy Beef Soup

A blend of spices gives this beef and black bean soup a south-of-the-border flare. Serve with tortilla chips and cheddar cheese.

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Ingredients:

• 1 1/2 pounds beef stew meat, cut into 3/4 inch pieces
• 1 large Vidalia onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil
• 4 cups vegetable broth
• 2 15.5 oz cans black beans, drained and rinsed
• 2 4 oz cans chopped green chilies
• 1 1/2 jalapenos, seeded and chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon curry powder
• 1/2 cup minced fresh cilantro
• Garnish:
• Shredded cheddar cheese
• Tortilla strips
• Paprika, optional

Method

In a soup kettle or Dutch oven, cook beef, onion, and garlic in oil over medium heat until meat is browned and onion a little tender. Stir in broth, and remaining soup ingredients, except cilantro and garnish ingredients. Bring to a boil. Reduce heat, cover and simmer 55 to 65 minutes or until meat is tender. Stir in cilantro. Serve with shredded cheddar cheese, tortilla strips, and a sprinkle of paprika, if desired.

Notes: Our family loves this soup, especially during the cold winter months--it really warms you up. Recipe can be doubled for those big family gatherings.

Number of servings: 4-6

Submitted By: bakingbabchi
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