roast & pepper soup

lynnsocko avatar
By Lynn Socko
from San Angelo, TX

I love slow cooking on a cold winters day, and this is the perfect recipe to fit the bill.

serves 6
prep time 30 Min
cook time 3 Hr
method Stove Top

Ingredients For roast & pepper soup

  • FOR SOUP POT
  • 3 lb
    beef roast
  • 1 Tbsp
    worcestershire sauce, reduced sodium
  • 1 tsp
    soy sauce, reduced sodium
  • 1/2 tsp
    cumin
  • 2 tsp
    granulated garlic
  • 1 tsp
    granulated onion
  • 1 tsp
    tatonka dust opt.
  • FOR GRIDDLE
  • 1
    ea. red, yellow and orange bell pepper
  • 1
    anaheim pepper
  • 1
    poblano pepper
  • 1 md
    sweet onion
  • **mrs. dash original blend
  • FOR GRAVY
  • 1/4 c
    butter, unsalted
  • 1/4 c
    flour
  • 4 c
    homemade beef stock

How To Make roast & pepper soup

  • 1
    Cut roast into bite size pieces. Place in soup pot; add liquid and dry seasonings to taste. Cover and simmer on low for 3-4 hrs. until roast is tender. Add more water while cooking if needed to keep meat covered.
  • 2
    Before roast bites are done, dice peppers and onions and cook on hot griddle with a little olive oil. Season with Mrs. Dash while cooking. Only cook until slightly tender so they are not mushy. When peppers are ready, remove to plate and cook mushrooms for about 3-4 min.
  • 3
    Heat beef stock while meat is cooking. When roast is ready, make a butter/flour roux, and add beef stock to make gravy, allow thickening up before adding to soup pot. I add Kitchen Bouquet for color. Now add gravy to soup pot, stir well. Next add peppers, onions and mushrooms. Remove from heat.
ADVERTISEMENT
ADVERTISEMENT