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Barbecue Bean Soup
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Submitted by:
Adam |
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This is a great soup for just about any occasion. I hope you enjoy! |
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INGREDIENTS:
- 3 cup(s) , Chopped Onion
- 3 whole , Garlic Cloves Minced
- 1/4 cup(s) , Vegetable Oil
- 2 tablespoon(s) , Chili Powder
- 2 tablespoon(s) , Ground Cumin
- 1 teaspoon(s) , Ground Allspice
- 1/4 teaspoon(s) , Ground Cloves
- 2 can(s) , 32 ounce Tomatoes including the juice, chopped
- 3 can(s) , 16 ounce Pink Beans or Pinto Beans drained and rinsed
- 2 can(s) , 7 ounce Roasted Red peppers rinsed,drained, and chopped
- 3 1/2 cup(s) , Beef Broth
- 1/4 cup(s) , Molasses
- 1 tablespoon(s) , Tabasco Sauce
- 2 teaspoon(s) , Cider Vinegar
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| Instructions: |
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In a kettle cook the onion and the garlic in the oil over moderate heat, stirring, until the onion is softened, stir in the chili powder, the cumin, the allspice, and the cloves, and simmer the mixture for 1 minute. Add the tomatoes with the juice, the beans, the roasted peppers, the broth, the molasses, the Tabasco, and salt and pepper to taste and simmer the soup, covered partially and stirring occasionally, for 1 1/2 hours. Stir the vinegar into the soup and simmer the soup until it is heated through. The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled. Reheat the soup and ladle it into thermoses. |
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