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Jazzy Beef Soup

(0 Votes)
2 Hr 15 Min

Red pepper adds kick guessed it -- jazz to Jazzy Beef Soup. It really lives up to its name!

What You'll Need:
  • 3 pounds beef stew meat, cut into 1/2-inch chunks
  • 4 cups water
  • 1 (28-ounce) can crushed tomatoes, undrained
  • 1 large onion, chopped
  • 2 celery stalks, sliced
  • 2 garlic cloves, minced
  • 4 beef bouillon cubes
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon ground red pepper
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chopped cabbage
  • 1 green bell pepper, chopped
  • 1/4 cup fresh lemon juice
What To Do:
  1. In a soup pot over medium-high heat, combine beef, water, tomatoes, onion, celery, garlic, bouillon, sugar, ground red pepper, salt, and black pepper. Bring to a boil, then reduce heat to low; cover and simmer 1-1/2 hours.
  2. Stir in cabbage and bell pepper; cover and cook 30 to 45 minutes, or until beef is tender. Stir in lemon juice and serve.



We like to mix in some cooked rice to make this extra hearty. 


Ratings & Comments

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I have not made this yet so I cannot rate it.

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Excellent. I used 1 teaspoon NOT tablespoon of salt, did not put in the lemon juice, 1 can fire roasted with garlic and 1 can plain diced tomatoes (pureed) in place of the crushed tomatoes.

This recipe is similar to a gumbo type recipe with garlic onion celery green pepper and tomatoes sounds good .. I am going t try it but will use a pinch of red pepper flakes in place of the red pepper also will use a spoon of rice on bottom and spoon soup on top! cold water food


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