Name: Tri Tip and Bell Pepper Soup
Ingredients: 2 lbs. Harris Ranch tri tip beef (cubed); 1 gallon of beef stock; 4 cloves garlic (minced); 2 large onions (diced); 2 ea. carrots (peeled and diced); 2 stalks celery (diced); 2 tsp. of vegetable oil; 5 ea. bell peppers (sliced); 1 tbsp. beef base / bouillon; 2 16 oz. cans of diced tomato; 1 tbsp. basil; 1/2 tsp. fresh ground pepper; salt

Tri Tip and Bell Pepper Soup

Course Soup

Ingredients

2 lbs. Harris Ranch tri tip beef cubed
1 gallon of beef stock
4 cloves garlic minced
2 large onions diced
2 ea. carrots peeled and diced
2 stalks celery diced
2 tsp. of vegetable oil
5 ea. bell peppers sliced
1 tbsp. beef base / bouillon
2 16 oz. cans of diced tomato
1 tbsp. basil
1/2 tsp. fresh ground pepper
salt

Instructions

Heat oil in a heavy 3 gallon stock pot sauté beef, garlic, carrots, onions, and celery, while cooking season with salt and pepper. When the vegetable are tender add beef stock and bouillon. Bring to a boil. Reduce heat and simmer for about 1 hour. Add tomatoes, bell peppers and fresh basil, simmer for one hour, correct seasoning with salt and pepper. Yields 1 gallon.