Recipe

Prairie-style Bean Soup With Beef Ribs Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 2 months ago you can use your favorite beans in this soup or a combo of beans from cans or using dried beans that you cook first... you can also make this as hot and spicy as ou choose.. by upping the amount of chili peppers and the kind... the recipe and photo are courtesy of Midwest Living ... More Prep:25m Cook:150m Servings:8	Peetabear
	bean soup bbq beefshort ribs easy

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Fans

fishtrippi

annieamie

twertsfirs

tuilelaith

quaziefly

hungrybear

mjcmcook

Ingredients

1 tablespoon olive oil

3 to 3-1/2 pounds boneless beef chuck short ribs

1 large onion, coarsely chopped (1 cup)

2 stalks celery, sliced (1 cup)

2 medium carrots, halved lengthwise and cut into 1/2-inch pieces

1 4-ounce can diced green chile peppers

2 to 3 teaspoons chili powder

2 15-ounce cans Great Northern or pinto beans, rinsed and drained

2 14-ounce cans lower-sodium beef broth or 3-1/2 cups beef stock

1 14-1/2-ounce can Mexican-style stewed tomatoes, cut up

1/4 cup barbecue sauce

Salt and ground black pepper

Celery leaves (optional)

Directions

1. In a 4-quart Dutch oven, heat oil over medium-high heat. Add short ribs, half at a time if necessary; cook until browned on all sides, turning to brown evenly. Remove meat and set aside. Add onion, celery, carrots, undrained chile peppers and chili powder. Cook, uncovered, over medium heat for 5 minutes, stirring frequently. Return short ribs to Dutch oven.

2. Add beans and broth. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until ribs are tender, stirring occasionally. Remove ribs from Dutch oven. Stir in undrained tomatoes. Heat through. Keep warm while meat finishes cooking.

3. Line a shallow roasting pan with a double thickness of foil. Place ribs in pan. Brush with half of the barbecue sauce. Bake in a 350 degree F oven for 10 minutes. Turn ribs; brush with remaining barbecue sauce. Bake about 10 minutes more or until edges of ribs are crisp.

4. Season soup with salt and pepper to taste. To serve, divide ribs among 8 shallow soup dishes and ladle soup over ribs. If you like, garnish with celery leaves.

Makes 8 main-dish servings (10 cups soup plus meat).

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Comments

twill10 2 months ago said:
Sounds good thx.

mjcmcook 2 months ago said:
~HELLO~
This recipe sounds SOOOOOOOOOOOOOO
"5"FORK!!!!! Delicious~
I can hardly wait to make it the first
really COLD Day this season!~
Thank-you for sharing~
I added this recipe to some of my 'Groups'~
~Blessings~
~*~mj~*~

annieamie 2 months ago said:
Another great recipe, Peeta! This is going to become a family favorite in my house for the Fall and Winter season. Thanks so much for sharing your recipe!