Spicy Tomato Beef Soup
Warm up with a hearty bowl of Spicy Tomato Beef Soup, a robust and flavorful dish that combines tender chunks of seared beef, vibrant tomatoes, and a medley of fresh vegetables. Infused with smoky paprika, earthy cumin, and a touch of red pepper flakes for a subtle heat, this comforting soup is slow-simmered to perfection, allowing the rich flavors to meld beautifully. Packed with wholesome ingredients like carrots, potatoes, and parsley, it’s both nourishing and satisfying. Perfect for cold-weather dinners or meal prepping, this one-pot wonder requires just 15 minutes of prep and serves as a comforting family favorite. Pair it with crusty bread for an irresistible, soul-warming meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef stew meat (cut into bite-sized pieces)
- 1 large yellow onion (finely diced)
- 4 cloves garlic (minced)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes
- 28 ounces diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 medium potatoes (peeled and diced)
- 2 medium carrots (peeled and sliced into rounds)
- 1 leaf bay leaf
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef stew meat to the pot and sear until browned on all sides, about 5-7 minutes. Remove the beef with a slotted spoon and set it aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the ground cumin, smoked paprika, and red pepper flakes, cooking for 1 minute to toast the spices.
Add the diced tomatoes (with their juice), tomato paste, and beef broth to the pot. Stir to combine.
Return the seared beef to the pot, along with the diced potatoes, sliced carrots, and bay leaf.
Season with salt and black pepper, then bring the soup to a boil. Reduce the heat to a simmer, cover the pot, and cook for 60 minutes, stirring occasionally.
Taste the soup and adjust seasoning if necessary. Remove and discard the bay leaf.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.
Nutrition Facts
Calories |
2675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.0 g | 218% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 6530 mg | 284% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 44.8 g | ||
| Protein | 162.6 g | 325% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 6307 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
