BEEF, TOMATO AND RED BELL PEPPER SOUP

beef-tomato-red-bell-pepper-soup-mainBeef and tomatoes really bring out the best parts of each other, especially that rich, savory flavor with just a hint of sweetness in the background. Together, they’re perfect for a comforting, savory soup, especially when you add some fresh herbs, vegetables, and homemade beef stock. If winter is giving you one last blast of chilly weather, try this as a way to warm up and beat the last of the cold.

TOMATO AND RED BELL PEPPER SOUP

Ingredients

1.5 lbs beef stewing meat, cut into cubes;
3 cups diced tomatoes;
3 red bell peppers, diced;
2 carrots, diced;
1 onion, diced;
2 garlic cloves, minced;
1/2 tbsp. paprika;
1/2 tbsp. fresh rosemary, minced;
6 cups beef stock;
Cooking fat;
Sea salt and freshly ground black pepper;

Preparation

  • Melt some cooking fat in a large saucepan over medium-high heat.
  • Season the beef cubes to taste with sea salt and freshly ground black pepper.
  • Brown the beef cubes for 1 to 2 minutes per side.
  • Add the carrots, garlic, and onion, and cook for 1 to 2 minutes, stirring frequently.
  • Add all the remaining ingredients. Bring to a boil, and lower the heat to a simmer.
  • Cover and let simmer on low heat for 30 to 35 minutes.
  • Adjust the seasoning before serving.

Beef, Tomato And Red Bell Pepper Soup

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