The ingredient of a thinly sliced fresh bell pepper gives this vegetable beef soup a unique taste. It’s made with beef, potatoes, and carrots in a rich tomato broth that always reminds me of her. Make it in the Instant Pot or stove top for a very satisfying meal!
2 pounds soup meat, cubed
1 large onion, chopped
2 garlic cloves, pressed
2 teaspoon salt
1/8 teaspoon or more cayenne pepper
1 large bell pepper, sliced lengthwise thinly
3 large potatoes, cubed
1 16-ounce bag frozen sliced carrots
2 8-ounce cans tomato sauce
6 cups water
Instant Pot Soup
Turn the Instant Pot on by pushing the saute’ button.
Add the meat, onions, and garlic to the pot and stirred occasionally until the meat is browned.
Stir in the seasonings and bell pepper to cook for a minute or two.
Add the potatoes, carrots, tomato sauce, and water. Stir it together and close the lid making sure the valve on top is at the sealing position (very important).
Press the soup button and soup is cooked in 30 minutes.
Stove Top Soup
To cook on the stovetop just brown the meat, onions, and garlic in a soup pot.
Add seasonings, tomato sauce and water and boil for 1 or more hours until meat is tender.
Add the bell pepper, potatoes and carrots to the rest of the ingredients and simmer until vegetables are tender.