Recipe by Sharon123
This makes a great tasting soup that you will love! Adapted from the cooking show Big Daddy's House on Food Network. Enjoy!
Top Review by Shelby Jo
What a nice soup recipe!! Different than most soups, my husband and I really enjoyed it. I used about 1 1/2 cups flour, used beef stew meat, and provolone cheese. The cheese was sooo stringy and melty -- a little messy to eat but so delicious. I used just under 1 TB of salt but still found it way to salty, so next time I'd just leave it out since the beef bouillon has plenty. Thanks for sharing this delicious comforting soup recipe!
- 1⁄4 cup canola oil
- 1 1⁄2 large onions, diced small
- 1⁄2 green bell pepper, diced small
- 1 -1 1⁄2 tablespoon kosher salt
- 2 teaspoons fresh ground black pepper
- 1 1⁄2-2 cups all-purpose flour (it originally called for 3 cups, but that's too much)
- 1 tablespoon granulated onion powder
- 2 tablespoons garlic powder
- 2 1⁄2 lbs beef tenderloin, sliced lengthwise and cubed (you can use a less expensive cut of meat like stew meat or rump roast)
- 6 cups water
- 1⁄4 cup beef bouillon cube, powder
- 8 ounces sliced American cheese (or provolone cheese or sharp cheddar cheese)
- bread bowl, hollowed out, for serving (use the bread that you hollowed out to make croutons!) (optional)
- sliced chives, to garnish
- chopped fresh parsley leaves, to garnish
Directions See How It's Made
- In a large stockpot or Dutch oven, heat oil. Add onions and saute for 2 to 3 minutes on high until fragrant and tender.
- In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour(start with the 1 1/2 cups flour) and meat to pot with onions and green bell pepper.
- Saute on medium high heat until meat is lightly browned, stirring frequently for about 8 to 10 minutes.
- Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken(if not thick enough, add a little flour at a time till desired thickness). Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt.
- Pour into bread bowls and garnish with chives and parsley. Enjoy!