Red hot chili pepper soup
October 19, 2012 • Category: Main Dish
This soup is made with leftover meat (if you have a T-bone steak laying around or a pot roast); I used stew meat and broth, some beans (this season’s crop), a good amount of red pepper paste and threw in a red chili pepper for good measure.
INGREDIENTS:
- 1/2 pound of leftover meat cut into chunks or stew meat
- 2 cups of meat broth
- 2 large onions
- 2 tbsp of oil
- 3 cups of beans
- 2 large tomatoes or 1 can of tomato sauce (12 oz)
- salt, pepper, to taste
- 1/2 cup of red pepper paste
- 1 or more red chili peppers
- 2 cups of water
METHOD:
- Chop the onions and heat the oil; fry the onions till soft, about 10 minutes. Add the meat, broth, tomato sauce, red pepper paste, chili pepper, beans and salt and pepper to taste; add an extra 2 cups of water and bring to a simmer; let the soup simmer gently for at least an hour. Taste and serve.
Comments
15 Comments • Comments Feed
Margaret says:
That spicy soup looks perfect for a ‘cold’ LA night.
On October 19, 2012 at 11:53 am
Oui, Chef says:
Joumana – I heard about the awful attack in Beirut today and am praying that you and your family are OK. This soup looks so comforting. Bless – Steve
On October 19, 2012 at 2:59 pm
Susan says:
Why have I never though to make soup with leftover steak??? A delicious and hearty soup!
On October 19, 2012 at 3:39 pm
Belinda @zomppa says:
Looks like a perfect post-holiday soup!
On October 19, 2012 at 4:59 pm
Giuliana says:
Una zuppa favolosa, mi ispira tantissimo!
On October 20, 2012 at 9:34 am
Magda says:
Joumana, I’m sure you know how much I love your recipes but do you know how much I love your cutlery and crockery? What an amazing looking bowl! 🙂
On October 20, 2012 at 10:11 am
Joumana says:
@magda, my littleexpatkitchen: You need to meet this young Egyptian potter; I am getting ready to set him up a Facebook page; he lives in a large studio in the most beautiful valley surrounded by trees and nature far from urban life, a dream of a place!
On October 20, 2012 at 10:38 am
AstraLibris says:
This looks glorious! I love all things red pepper paste… 🙂 Please do share more details about the amazing talented potter!
On October 20, 2012 at 12:14 pm
Joumana says:
@Astra Libris: I will announce it (his facebook page) and take pics of his work (and of himself, of course!)
@T.W.Barritt: Red pepper paste can be hot or mild, depending on the peppers used; it is available in Middle-Eastern grocers, usually imported from Turkey or Eastern Europe; you can also easily make your own, by drying your peppers, seeding them, then soaking them in hot water for a few hours then puréeing them.
On October 20, 2012 at 1:40 pm
Isabelle says:
Merci pour cette délicieuse recette et celle de la boisson aux orties.
J’espère que vous êtes hors de la zone de danger à Beyrouth.
Triste jour.
On October 20, 2012 at 1:15 pm
Priya says:
Droolworthy soup,super comforting.
On October 21, 2012 at 6:15 am
T.W. Barritt says:
Looks hearty and delicious. I’ve never used red pepper paste – is it hot or sweet?
On October 21, 2012 at 6:27 am
Ayeesha Riaz says:
Love the flavour and look of the soup, perfect for the rainy and gloomy days we are having now.
On October 21, 2012 at 8:11 am
Barbara says:
Not to take away from that gorgeous soup, Joumana, but I adore your soup bowl!
On October 22, 2012 at 5:36 am
Elena says:
Really winter soup with divine aroma.
On October 23, 2012 at 9:32 pm