Navy Bean Soup With Sirloin Tips Recipe

Directions

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.

Nutrition

Amount Per Serving (7 total)

Calories
378 cal
19%

Fat
14.6 g
23%

Carbs
39.6 g
13%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

KAREN AND LEE

Dec. 5, 2003

"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. ..." See more"

cryoman

Oct. 5, 2003

"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...." See more"

Soup Loving Nicole

Mar. 15, 2010

"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 do th..." See moreis but this one has potential if you give it a chance. Lose the tomato paste entirely and just add more tomatoes, start with minimal heat and add to your desired heat level, third and most importantly, this soup needs liquid so add beef broth or even chicken would work, and finally, it definitely needs some salt and pepper. It turned out very well in the end but it really wouldn't work as written. Again, I typically do not base my review on tweaks but only as written but I didn't have it in me to leave a poor feedback because the flavor combo is wonderful."

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