Beef-Tomato Soup
Ingredients
- 2 lbs sirloin steaks, cut into 1/2 inch cubes ⓘ
- 1 large onion, chopped ⓘ
- 1 large green pepper, chopped ⓘ
- 2 tablespoons oil ⓘ
- 3 medium potatoes, peeled and cubed ⓘ
- 3 medium carrots, chopped ⓘ
- 4 cups beef broth ⓘ
- 1 cup water (or 5 cups beef broth) ⓘ
- 2 tablespoons paprika ⓘ
- 1 tablespoon sugar ⓘ
- salt and pepper ⓘ
- 1/4 teaspoon cayenne pepper ⓘ
- 2 bay leaves ⓘ
- 1 (28 ounce) can crushed tomatoes ⓘ
- 1 (6 ounce) can tomato paste ⓘ
Instructions
- In a large Dutch oven or heavy-bottomed stock pot, cook and stir the beef, onion and green pepper in the 2 tbsp oil until meat is browned on all sides; drain the oil.
- Add in the next 10 ingredients.
- Bring to a boil.
- Reduce heat; cover and simmer for 35-30 mins, or until the potatoes are tender.
- Stir in the crushed tomatoes and the tomato paste.
- Cover and simmer for another 25-30 mins longer, or until the meat is tender.
- Discard the bay leaves before serving.
- Garnish soup bowls with a couple of tablespoons of sour cream if desired.
Nutrition & Diet Analysis (per serving)
855
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).