This is What’s For Lunch

Weekends have been pretty busy lately.  Today was one of those rare Sundays when I was able to plan and execute a meal plan for the week.  One of the things that I made was a thick soup – or stoup if you prefer – to have on hand for lunch or a quick dinner.  I used up some cooked tri-tip I had in the freezer and some dried beans I had on hand.  I really did not need to go out and buy anything to make this – had everything either in my pantry, refrigerator or freezer.  It made the house smell really good.

Ranch Hand Bean Soup with Tri-tip

Makes 8 servings

2 cups of dried beans (I used a variety, but use your favorite)
32 oz Chicken Stock
5 carrots, chopped
3 ribs of celery, chopped
1 onion, chopped
2 cloves of garlic, minced
4 Tbs Chili Powder
2 Tbs Mural of Flavors* (or mixed dried herbs)
1 Tbs Olive Oil
3 Bay leaves
10-12 oz cooked tri-tip cut into 1/2 inch cubes
Salt and Pepper

Soak the beans overnight. In a large stock/soup pot, saute the onions, celery, carrots and garlic in the olive oil for about 3 minutes or until they begin to soften. Add the chili powder and herbs and saute 2 minutes more. Poor in the chicken stock. Drain beans and add to the pot along with the bay leaves. Cover and simmer for about 2 hours. Add tri-tip and continue to simmer until beans are tender. Remove from heat, add salt and pepper to taste. Serve over brown rice for a hearty and filling meal.

* You can find this herb mix at Penzey’s Spices. They have great quality herbs and spices that you can order online. They also have a terrific selection. I am in no way being compensated for this opinion. Just wanted to share!