Shredded Beef and Pinto Soup!
By: Kecia’s Flavor Breakthrough!
Traditionally I make a Beef Barley Soup with left over roast beef. Today however I am in the mood for something a little more zesty, a little more flavorful, a little more fun! So I thought of really changing it up with some peppers, some beans… a little Southwestern flare! That is thing about soup, anything goes! Come along and try out my latest flavor breakthrough!
- 2 Tbsp. olive oil
- 1 onion, julienned
- 1 bell pepper, chopped
- 2 jalapeno peppers, seeded and chopped
- 3 cloves garlic, minced
- 2 Tbsp. flour
- 2 cups rehydrated pinto beans (or canned)
- 1 cup frozen corn kernels
- 2 cups left over roast beef shredded (I am also using my leftover gravy)
- 2 cups diced tomatoes
- 6 cups beef broth
- 3 Tsps. Cumin
- 2 Tsps. Chili powder
- Salt to taste
Add the garlic and cook an additional minute.
Stir in flour to coat. Now add the balance of the ingredients.
Bring to a boil, reduce heat, cover and simmer until beans are tender. About an hour. Reduce this time if you use canned pinto beans to 1/2 hour.