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Ingredients

• 1 tablespoon olive oil
• 3 to 3-1/2 pounds boneless beef chuck short ribs
• 1 large onion, coarsely chopped (1 cup)
• 2 stalks celery, sliced (1 cup)
• 2 medium carrots, halved lengthwise and cut into 1/2-inch pieces
• 1 4-ounce can diced green chile peppers
• 2 to 3 teaspoons chili powder
• 2 15-ounce cans Great Northern or pinto beans, rinsed and drained
• 2 14-ounce cans lower-sodium beef broth or 3-1/2 cups beef stock
• 1 14-1/2-ounce can Mexican-style stewed tomatoes, cut up
• 1/4 cup barbecue sauce
• salt and ground black pepper
• celery leaves (optional)

Description

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... The Recipe And Photo Are Co

Group Recipes