Ingredientes para Beef And Black Eyed Pea Soup
- 1.5 pounds beef stew meat
- 1 medium green bell pepper, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 6 cups water
- 1 (6 ounce) can tomato paste
- 2 (15 ounce) cans black-eyed peas, rinsed and drained
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 2 tablespoons beef bouillon granules (to make broth with water)
- Freshly ground black pepper, to taste
- Salt, to taste
- 3 cloves garlic, minced
- Onion Powder
- 1/2 cup uncooked long-grain rice
- 1 bay leaf
- 1 teaspoon dried thyme
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Cómo preparar Beef And Black Eyed Pea Soup
- Season beef cubes with salt and pepper. In a large skillet, brown the beef cubes over medium-high heat. Remove beef and set aside.
- Add the chopped green pepper to the skillet and cook until softened, about 5 minutes.
- In a large Dutch oven or pot, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the beef broth (or water), stirring constantly to prevent lumps.
- Bring the mixture to a simmer, stirring occasionally.
- Add the browned beef, chopped onion, carrots, celery, garlic, tomato paste, bay leaf, and thyme to the pot.
- Stir in the rinsed and drained black-eyed peas.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the beef is tender.
- Stir in the rice during the last 15 minutes of cooking.
- Remove the bay leaf before serving. Taste and adjust seasoning as needed.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
24g
Fat
94g
Carbs
14g
