This wholesome soup is packed with vibrant vegetables — potatoes, carrots, onion, green and red bell pepper, tomatoes — has bites of beef in every spoonful, plus the bright flavors coming from cumin powder and dried marjoram, making it a deeply flavorful, comforting bowl.
The soup starts by sauteeing beef cubes in oil alongside onions and garlic, then it get seasoned with cumin powder, dried marjoram and salt. Next to join the pot are diced potatoes, carrots, bell peppers and diced tomatoes. The soup is simmered slow and low until the meat is tender and the flavors have mellowed together.
Ingredients
- •1/4 cup olive oil
- •1 lb beef tenderloin, or other tender beef cut, cut into 2 inch cubes
- •4 medium sized onions, sliced into discs
- •2 garlic cloves, chopped
- •1 tsp cumin powder
- •2 tsp dried marjoram
- •1 tsp paprika
- •1 tsp salt, or to taste
- •1/2 tsp cayenne pepper, optional
- •4 large carrots, peeled and diced
- •2 large potatoes, weighing 21 oz both, peeled and diced
- •1 medium green bell pepper, diced
- •1 medium red bell pepper, diced
- •3 large tomatoes, peeled and finely diced
- •5 cups water
- •1 beef bouillon cube, optional, but recommended
Preparation
Heat olive oil in a large stockpot and sauté the beef cubes over medium heat about 5 minutes until browned.
Add the sliced onions and garlic and sizzle for a few minutes, stirring occasionally until the onions turn transulcent.
Season the beef and onions with cumin powder , dried marjoram, paprika, salt and cayenne if used, stir and cook for 10 seconds to spread the taste evenly.
Stir in the diced carrots, potato cubes, diced green and red bell peppers and chopped tomatoes, give a quick stir and add the water and beef bouillon, if used.
Bring to a boil, reduce heat to low, cover up and cook for 1 hour plus 20 minutes, allowing the veggies to cook through and the flavors mellow together, serve it with crusty bread, happy eating.
