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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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A rich beefy tomato-based 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 |
Directions:
1. 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.
2. Add in the next 10 ingredients.
3. Bring to a boil.
4. Reduce heat; cover and simmer for 35-30 mins, or until the potatoes are tender.
5. Stir in the crushed tomatoes and the tomato paste.
6. Cover and simmer for another 25-30 mins longer, or until the meat is tender.
7. Discard the bay leaves before serving.
8. Garnish soup bowls with a couple of tablespoons of sour cream if desired.
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