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.