Beef-Tomato Soup

READY IN: 1hr 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Add in the next 10 ingredients.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 35-30 mins, or until the potatoes are tender.
  • Stir in the crushed tomatoes and the tomato paste.
  • Cover and simmer for another 25-30 mins longer, or until the meat is tender.
  • Discard the bay leaves before serving.
  • Garnish soup bowls with a couple of tablespoons of sour cream if desired.
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