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Beef and Pepper Soup

I merely threw this together because I needed something for dinner, yet I was impressed at how well it turned out for something so straightforward to make.

What you will need

What to do

Cut the beef into half inch cubes and toss into the sauce pot. Break down the Bell Peppers. To do this, you simply split the pepper in half vertically, then split the halves vertically so that you have quarters, then remove the core, stems and white membrane from the interior. Be sure to scrape off any seeds as well. Once the quarters are cleaned, split them vertically again so you have eight pieces, and slice horizontally into squares or rectangles. Add these to the pan.

Scoop in a a mound of minced garlic and one of red miso (I had one steak and one bell pepper and applied a heaped tablespoon of both garlic and miso). Pour in V8 and stir the ingredients so that there is enough juice to almost cover the other ingedients when they are well settled. Add the spices - but not the salt - and stir to incorporate. The miso clump will probably resist incorporation for now, leave it and turn on the heat to medium-low. Cover and walk away. After the soup has come to a simmer, stir it again to make sure the miso is integrated and nothing is going to burn to the pan. Cover again and let it come to a boil.

Once it is boiling, and the beef is cooked, turn off the heat and immediately sprinkle in a pinch or so of sea salt. The heat will help the larger granules disolve. Ladle the soup into bowls and let the diners add regular salt to taste.

Enjoy.

--Robert McCarroll