Pepper Soup
2 T olive oil Salt Pepper 3 lbs beef (roast) chopped into bite sized pieces and seasoned liberally with salt and pepper 1 large onion, finely chopped 2-3 green chiles, seeded 2 cloves of garlic, minced 3 fresh tomatoes, shopped 1 6oz can of tomato paste 1 tsp. dried thyme Red pepper flakes to taste 6 cups water Cooked rice Heat up a Dutch oven (or other large, heavy pan with a lid) over medium high heat. In batches, brown the meat until it is a golden brown, not gray. Set aside the meat in a bowl. Add the onion and chiles, and red pepper flakes to the pot and cook over medium until soft. Add the garlic, tomato paste, and thyme. Cook 4 minutes, then add the meat and chopped tomatoes. Add water until all meat is covered by an inch. Bring to a boil, then cover and simmer for several hours. Serve over rice.
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Alana Haughaboo
Austin High School teacher Archives
January 2020
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