Beefy Tomato Soup Recipe
A classic, Beefy Tomato Soup Recipe, is thick, hearty, beefy, tomatoey, satisfying goodness! It is perfect for a cold day!
Servings 8 servings
Calories 116kcal
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
Recipe from Paula @CallMePMc.com All images and content are copyright protected.
Nutrition
Calories: 116kcal | Carbohydrates: 7g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 381mg | Potassium: 596mg | Fiber: 2g | Sugar: 3g | Vitamin A: 684IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 2mg
