Beef-Tomato Soup

Total Time
1hr 30mins
30 mins
1 hr

A rich beefy tomato-based soup.

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  1. In a large Dutch oven or heavy-bottomed stock pot, cook and stir the beef, onion and green pepper in the 2 tbsp oil until meat is browned on all sides; drain the oil.
  2. Add in the next 10 ingredients.
  3. Bring to a boil.
  4. Reduce heat; cover and simmer for 35-30 mins, or until the potatoes are tender.
  5. Stir in the crushed tomatoes and the tomato paste.
  6. Cover and simmer for another 25-30 mins longer, or until the meat is tender.
  7. Discard the bay leaves before serving.
  8. Garnish soup bowls with a couple of tablespoons of sour cream if desired.