SLOW COOKER BEEF AND PEPPER SOUP RECIPE
Number Of Ingredients 12
Steps:
- Melt some cooking fat in a skillet placed over a medium-high heat and cook the onion and the garlic for 1 minute. Add the beef to the skillet and cook until the meat is browned. Place the beef and onion mixture in a slow cooker. Add all the remaining ingredients, season to taste, and give everything a good stir. Cover and cook on low for 6 to 8 hours.
BEEF PEPPER POT SOUP
Make and share this Beef Pepper Pot Soup recipe from Food.com.
Provided by Aroostook
Categories Meat
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put meat, water, and onions in a heavy soup kettle.
- Cover and bring to a boil over high heat.
- Reduce heat to low and simmer for 3 hours.
- Remove meat, let cool, and discard bones, returning meat to pot.
- Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours.
- Season with salt and pepper.
Nutrition Facts : Calories 353.2, Fat 27.7, SaturatedFat 12, Cholesterol 57.5, Sodium 58.6, Carbohydrate 14, Fiber 2.6, Sugar 4.5, Protein 12.7
BEEF PEPPERPOT STEW WITH SPILLERS' DUMPLINGS
Steps:
- For the pepperpot: Wash the stewing beef and pat it dry with paper towels. Cut the meat into cubes around 5/8-inch thick and transfer to a large ovenproof casserole or heavy-bottomed saucepan. Combine the beef with the liquid, thyme, ginger, onion, garlic, bay leaf, and allspice berries, then adjust the seasonings with salt, and pepper. Bring the ingredients to a boil, skim the froth from the top of the liquid, cover with a lid, reduce the heat, and simmer for 30 minutes.
- Peel the yams, sweet potatoes, and pumpkin. Cut the yam into pieces the size of large potato wedges. Cut the sweet potato and pumpkin into 1 1/2-inch chunks. Discard the pumpkin seeds. Bash the green onions with a heavy knife to release their flavor. Dice the chiles (wear gloves), and add with the vegetables to the pot along with the coconut milk and lima beans. Stir the ingredients, and simmer gently, covered, for another 25 to 35 minutes, or until the meat and vegetables are tender, and cooked through. Add the greens around 13 minutes before the cooking time is up.
- For the dumplings: Mix the flour and salt together in a mixing bowl, and then gradually stir in the water to form a dough. Pull off 24 small pieces from the dough 1 piece at a time, and roll them into rounds or long pointy-ended ovals. Cook's Note: If you want bigger dumplings, use a double-sized piece of dough, and roll it into a round, pressing a small indentation into the top of it with your thumb.
- Drop the dumplings into the hot pot immediately after rolling, around 8 minutes before the cooking time is up. Taste the dumpling, and add extra salt, and pepper, if necessary.
PEPPER SOUP
This is my version of a soup we enjoyed at a restaurant. With green, red and yellow peppers, it's so colorful. I like to serve this slightly spicy soup with grilled cheese sandwiches. - Debbie Fails, Neenah, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 6
Steps:
- In a large saucepan, cook the beef, peppers and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 113 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.
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