Navy Bean Soup With Sirloin Tips

Add a little elegance to your standard bean soup. Sirloin tips, red wine, red pepper flakes, and fresh cilantro . . . Mmm, you can almost taste it. This soup also require less cooking time as it calls for canned rather than dry navy beans.

• Calories: 378 Calories

Ingredients

• 1 onion, chopped
• 2 tablespoons olive oil
• 2 potatoes, peeled and diced
• 1 bay leaf
• 1 tablespoon hot pepper sauce
• 1 stalk celery, chopped
• 5 cloves garlic, minced
• 1 (16 ounce) can crushed tomatoes
• 1 tablespoon ground cumin
• 1 (6 ounce) can tomato paste
• ½ cup red wine
• 1 ½ teaspoons crushed red pepper flakes
• 1 teaspoon brown sugar
• 1 pound sirloin tips, cubed
• 1 (15 ounce) can navy beans

Recipe Instructions

Step 1

In a large stock pot, brown sirloin, celery, onion, and garlic in olive oil until onions are translucent.

Step 2

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.

Step 3

Stir in navy beans, and heat through. Serve hot, garnished with parsley and cilantro.