A classic, Beefy Tomato Soup Recipe, is thick, hearty, beefy, tomatoey, satisfying goodness! It is perfect for a cold day!
I’m about to give you a little family info. Skip on down if you want just the recipe.
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So… obviously, I’m a foodie since I have this blog and all. You may not know that Bid Daddy, my husband, is a foodie as well. And, he’s a great cook. He has actually won a cooking competition and placed in a smoking competition before. Therefore, our boys have always been around us talking about food, cooking food, and planning vacations around eating at a certain restaurant. They really had no choice but to be foodies as well.
I don’t just want them to know good food. I want them to be able to cook good food. Hence, we started ‘cooking school’ on Sundays at our house. Now, don’t show up ready to learn to cook. This class is just for them with either me or Big Daddy supervising. They take turns and cook the meal, which most of the time is just one dish like lasagna or this Beefy Tomato Soup Recipe.
This soup was Ryder’s meal, with Big Daddy’s help.
He They did an outstanding job.
Beefy Tomato Soup Recipe
Beefy Tomato Soup Recipe is easy & budget-friendly. You can add whatever vegetables you want to it, green beans, corn, root vegetables. Whatever you like, or if you’re like me whatever needs to be eaten out of the fridge!
As well, it warms up great and I think it better the day after you make it. More incentive to make a huge pot of it!
It’s rich, meaty, hearty, and so satisfying on a cold day.
Beefy Tomato Soup Recipe
- 2-1/2 pounds sirloin cut into chunks
- 1 large Onion Diced
- 2 stalks Celery Diced
- 3 cloves Garlic Minced
- 14.5 ounce can Whole Tomatoes undrained
- 3 cups Beef Stock Or Beef Broth, Plus More As Needed
- 1 whole Bell Pepper Seeded And Diced
- 1 whole Red Bell Pepper Seeded And Diced
- 1 whole Green Bell Pepper Seeded And Diced
- 4 whole Carrots Peeled And Sliced On The Diagonal
- 5 whole Red Potatoes Cut Into Chunks
- 3 Tablespoons Tomato Paste
- 1/2 teaspoon Kosher Salt more To Taste
- 1/2 teaspoon Black Pepper More To Taste
- 2 teaspoons Parsley Flakes Dried
- 1/2 teaspoon Oregano Ground
- 1/4 teaspoon Cayenne Pepper more To Taste
- In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic.
- Remove the pot from the heat and drain off as much fat as you can. (Discard the fat)
- Return the pot to the heat and add the rest of the ingredients.
- Stir to combine, then bring to a boil.
- Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not mushy. (Cook time depends largely on the size you cut the potatoes)
- I like the soup to be thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through.
- Taste and adjust seasonings, adding more salt if needed.