The pepper soup recipe

​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.