Spicy Beef and Bean Soup With Oven Roasted Peppers

Name: Spicy Beef and Bean Soup With Oven Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 poblano pepper; 1 red bell pepper; 14-12 jalapeno pepper; 2 teaspoons olive oil; 1 teaspoon garlic powder; ½ teaspoon chili powder; ½ teaspoon ground cumin; 1 teaspoon dried basil; ¼ teaspoon salt; 1 lb sirloin steak; 32 ounces vegetable broth (I used low-sodium broth); 1 cup water; 15 ounces great northern beans (Navy beans or Cannellini beans are OK, too); 1 tablespoon fresh basil, chopped; 1 teaspoon marinade, A -1 Texas Mesquite blend

Servings: persons

1 poblano pepper
1 red bell pepper
14-12 jalapeno pepper
2 teaspoons olive oil
1 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon ground cumin
1 teaspoon dried basil
¼ teaspoon salt
1 lb sirloin steak
32 ounces vegetable broth (I used low-sodium broth)
1 cup water
15 ounces great northern beans (Navy beans or Cannellini beans are OK, too)
1 tablespoon fresh basil, chopped
1 teaspoon marinade, A -1 Texas Mesquite blend

1
Preheat oven to 400.
2
Cut poblano pepper, bell pepper and jalapeno pepper in half; discard seeds.
3
Rub olive oil on the skins of all the peppers, and place on a baking sheet with the skin side facing up.
4
Roast in oven for 15 minutes at 400 or until skins just begin to blister.
5
While peppers are roasting, mix together the garlic powder, chili powder, cumin, dried basil, and salt.
6
Rub the seasoning blend on both sides of the sirloin steak.
7
Heat olive oil in skillet, add the coated sirloin steak and brown on both sides over medium heat.
8
Cut the browned steak into bite-size pieces and add to a Dutch oven or large stockpot.
9
Remove roasted peppers from oven.
10
When cool enough to handle, cut poblano and bell peppers into bite-size pieces, and mince the jalapeno pepper.
11
Add peppers to stockpot.
12
Add vegetable broth, beans, fresh basil, and A-1 Texas Mesquite marinade to the stockpot, and stir a few times.
13
Cook soup over medium-low heat for 30 to 45 minutes or until beef is done throughout, stirring occasionally.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 poblano pepper, 1 red bell pepper, 14-12 jalapeno pepper, 2 teaspoons olive oil, and more.

Yes, Spicy Beef and Bean Soup With Oven Roasted Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!