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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Field editor Kelly Thornberry from La Porte, Indiana, shares a thick and hearty beef soup full of rich spicy flavor. Ingredients:
2 tablespoons king arthur unbleached all-purpose flour |
1 tablespoon paprika |
1 teaspoon plus 1 tablespoon chili powder, divided |
2 teaspoons salt |
1 teaspoon garlic powder |
1 boneless beef chuck roast (3 pounds), cut into 1-inch pieces |
1/4 cup vegetable oil |
2 medium onions, chopped |
1 can (28 ounces) stewed tomatoes, undrained |
1 can (10-1/2 ounces) condensed beef broth, undiluted |
1 bay leaf |
1/4 to 1/2 teaspoon cayenne pepper |
5 medium red potatoes, cubed |
4 medium carrots, sliced |
1 can (11 ounces) whole kernel corn, drained |
Directions:
1. In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat.
2. In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
3. Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf before serving. Yield: 10 servings (4 quarts).
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