SPICY BEEF AND BEAN SOUP WITH OVEN-ROASTED PEPPERS

Spicy Beef and Bean Soup with Oven-Roasted Peppers image

Provided by Vickie Parks

Time 1h

Number Of Ingredients 15

1 large poblano pepper
1 large red bell pepper
1/4 to 1/2 large jalapeno pepper
2 tsp olive oil
1 tsp garlic powder
1/2 to 1 tsp chili powder
1/2 tsp ground cumin
1 tsp dried basil
1/2 tsp salt
1 lb sirloin steak
32 oz vegetable broth (i used low-sodium broth)
1 c water
15 oz white beans (navy beans, cannellini beans, great northern beans)
1 Tbsp fresh basil, chopped
1/2 tsp a-1 brand texas mesquite blend marinade

Steps:

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