Thursday, January 7, 2010

Suzee's Chipotle Pumpkin Soup with Beef

I made a pot roast last night - one like my mom used to make. Put the meat and cold water in a dutch oven, bring to a simmer, pop into a 350 oven and leave it there for 2.5 hours or so, then add green beans (she used whole fresh beans and I used frozen french cut beans, and cook until the beans are done. The beef fat coats the beans in a way unlike anything else. Sprinkle them with salt and they are devine. Do try it :)

I wanted to do something different with the left overs. Good beef broth is tough to find and impossible to buy in my opinion. I thought about it a lot of the day today (oh the joys of unemployment), and came up with this absolutely delicious soup! I can't wait for Rick to come home and try it too ;)

About 6 cups of beef broth
a 28 oz can of pumpkin puree
2 or 3 cups of shredded beef (not long shreds - short enough to fit on your spoon)
a cup of green beans in bite sized pieces
1t ground smoked chipotle pepper
1/2t fresh ground black pepper
1/4t ground cayenne pepper
1t cumin
1/2t sea salt
1/2t cinnamon
4 packets of splenda (you know, what you use in your coffee)

Heat the broth, and add in the pumkin puree (you know better than to use pumkin pie filling - I trust you!), and mix/melt it together. Once the consistency is smooth, add all other ingredients, and heat everything through. Taste and enjoy the smokey, sweet, spicy goodness! Good amount of fiber too!