The winter is the best time of year for soup, especially 3-16: Hearty Beef Soup. This dish made a great lunch dish that was easy to pack for multiple servings.
As the card says, it reheats very well and tastes great even without a side of sour cream.
Jamie cut down a tri tip roast into pieces and stored it in the freezer to save it for a future recipe. It is the perfect cut for preparing this dish.
The ingredients shot is so colorful. The weird, wrinkly red pepper and the green bell pepper are home-grown.
Browned tri tip roast smells great. In this image, the beef is about halfway done in the browning process. There should be a brown crust on all sides before removing the beef to cook the onions.
Chopped onions and garlic smell so great, even better when cooked in oil and butter.
Skipping a step is my forté. Here’s where I’m adding the spices to the onions and garlic before adding saucier ingredients to absorb the spices.
Just add everything to the pot and pour water on it! Now you’ve got soup. Pepper rings add some color and the spicy peppers add some heat and flavor to the tomato based broth.
Bring it all to a boil, turn the heat down and…
…COVER…and cook for 1¾ hours…
Remove the beef before adding the potatoes.
Add the potatoes and cook until the potatoes are soft. Add the beef back into the pan and heat through. So easy!
Serve the Hearty Beef Soup with some fresh cilantro and a dollop of sour cream. Amazing!