BEEFY TOMATO SOUP RECIPE

Beefy Tomato Soup Recipe image

Provided by @MakeItYours

Number Of Ingredients 17

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2-1/2 poundssirloin cut into chunks
1 wholeLarge Onion, Diced
2 stalksCelery, Diced
3 clovesGarlic, Minced
1 can(14.5 Ounce) Can Whole Tomatoes
3 cupsBeef Stock Or Beef Broth, Plus More As Needed
1 wholeYellow Bell Pepper, Seeded And Diced
1 wholeRed Bell Pepper, Seeded And Diced
1 wholeGreen Bell Pepper, Seeded And Diced
4 wholeCarrots, Peeled And Sliced On The Diagonal
5 wholeRed Potatoes, Cut Into Chunks
3 TablespoonsTomato Paste
1/2 teaspoonKosher Salt (more To Taste)
1/2 teaspoonBlack Pepper, More To Taste
2 teaspoonsDried Parsley Flakes
1/2 teaspoonGround Oregano
1/4 teaspoonCayenne Pepper (more To Taste)

Steps:

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.