Prairie-Style Bean Soup with Beef Ribs
From peetabear 15 years ago
- 150 minutes to make
- Serves 8
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. Read more .. the recipe and photo are courtesy of Midwest Living See less
Ingredients
- 1 tablespoon olive oil shopping list
- 3 to 3-1/2 pounds boneless beef chuck short ribs shopping list
- 1 large onion, coarsely chopped (1 cup) shopping list
- 2 stalks celery, sliced (1 cup) shopping list
- 2 medium carrots, halved lengthwise and cut into 1/2-inch pieces shopping list
- 1 4-ounce can diced green chile peppers shopping list
- 2 to 3 teaspoons chili powder shopping list
- 2 15-ounce cans Great Northern or pinto beans, rinsed and drained shopping list
- 2 14-ounce cans lower-sodium beef broth or 3-1/2 cups beef stock shopping list
- 1 14-1/2-ounce can Mexican-style stewed tomatoes, cut up shopping list
- 1/4 cup barbecue sauce shopping list
- salt and ground black pepper shopping list
- celery leaves (optional) shopping list
How to make it
- 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).
The Rating
Reviewed by 7 people-
~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~<...more
mjcmcook
in Beach City loved it
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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!
annieamie
in Los Angeles loved it
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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!
annieamie
in Los Angeles loved it
The Groups
- Not added to any groups yet!
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