BEEFY TOMATO SOUP RECIPE
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A classic, Beefy Tomato Soup Recipe, is thick, hearty, beefy, tomatoey, satisfying goodness! It is perfect for a cold day!
Cornbread made from Gluten free cornbread mix makes a lovely side with this stew.
Beefy Tomato Soup Recipe
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 Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- sirloin cut into chunks
- Onion Diced
- Celery Diced
- Garlic Minced
- Whole Tomatoes undrained
- Beef Stock Or Beef Broth, Plus More As Needed
- Bell Pepper Seeded And Diced
- Red Bell Pepper Seeded And Diced
- Green Bell Pepper Seeded And Diced
- Carrots Peeled And Sliced On The Diagonal
- Red Potatoes Cut Into Chunks
- Tomato Paste
- Kosher Salt more To Taste
- Black Pepper More To Taste
- Parsley Flakes Dried
- Oregano Ground
- Cayenne Pepper more To Taste
In conclusion
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.
While you’re here, check out these yummy recipes
- Cream Cheese Sausage Rotel Dip Quiche
- Chicken Caesar Angel Hair Pasta
- Bacon and Sausage Quiche
- Fluffy Cottage Egg Casserole
- Cauliflower Recipes
- Bacon Havarti Quiche
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Beefy Tomato Soup Recipe
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Ingredients
- 2-1/2 pounds sirloin cut into chunks
- 1 large white onion Diced
- 2 stalks Celery Diced
- 3 cloves garlic clove Minced
- 14.5 ounce can Whole Tomatoes undrained
- 3 cups beef broth Or Beef Broth, Plus More As Needed
- 1 whole bell peppers 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 salt more To Taste
- 1/2 teaspoon black pepper More To Taste
- 2 teaspoons dried parsley Dried
- 1/2 teaspoon crushed dried oregano Ground
- 1/4 teaspoon Cayenne Pepper more To Taste
Instructions
- 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.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.