- In a large stock pot, brown sirloin, celery, onion, and garlic in olive oil until onions are translucent.
- Add wine, bay leaf, tomatoes, tomato paste, cumin, red pepper flakes, sugar, potatoes, and hot pepper sauce. Bring the mixture to a rapid boil, and then reduce heat. Continue to cook for 30 minutes, or until meat is tender. Stir occasionally to keep meat from sticking to the pan.
- Stir in navy beans, and heat through. Serve hot, garnished with parsley and cilantro.
Per Serving: 378 calories; 14.6 39.6 21.2 43 517 Full nutrition
ReviewsRead all reviews 5
We can see how this would have been a potentially good meal, but this "soup" was much more like a really hot chili stew. Way too many spices in it for our taste.
there has got to be something wrong. This ends up tasting more like tomatoe paste with navy beans, unless we messed up. It sure didn't fit our tastebuds.
As written I'm afraid I would have to give a not so great review HOWEVER, the tweaks were minor and I don't want to give it a bad review so I thought I would meet in the middle. I don't normally...
This needed more liquid. I added the beef broth and removed the tomato paste as suggested by another reviewer, also removed the sugar and hot spices, doubled the tomatoes and used dried beans. ...