Description
The addition of thinly sliced fresh bell peppers gives this vegetable beef soup a distinctive flavor. It's made with beef, potatoes, and carrots in a hearty tomato broth that always reminds me of my grandmother. Make it in the Instant Pot or on the stovetop for a truly satisfying meal!
Ingredients
Units
Scale
- 2 pounds of soup meat, cubed
- 1 large onion, chopped
- 2 garlic cloves, pressed
- 2 teaspoons 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 of tomato sauce
- 6 cups water
Instructions
Instant Pot Soup
- Turn the Instant Pot on by pushing the saute button.
- Add the meat and onions to the pot and stir occasionally until the meat is browned.
- Stir in the seasonings, bell pepper, and garlic to cook for a minute or two.
- Add the potatoes, carrots, tomato sauce, and water. Stir them together and close the lid, making sure the valve on top is at the sealing position (this is very important).
- Press the soup button, and the soup is cooked in 25 minutes.
- After the soup is cooked, let the steam escape naturally before opening the pot lid. Alternatively, carefully release the steam by pushing the valve to the venting position, ensuring the steam blows away from your face. Open the lid once all the steam has been released.
Stovetop
- To cook on the stovetop, just brown the meat and onions in a soup pot.
- Add seasonings, tomato sauce, and water, then slowly boil over medium heat for 1 hour, or until the meat is tender.
- Add the bell pepper, potatoes, and carrots to the remaining ingredients and simmer until the vegetables are tender.
Notes
- Slice the pepper thinly for the best results.
- Cube the potato into bite-sized pieces with or without the peelings.
- The lid seals securely for your safety until the steam is released as the pot cools naturally. Then the lid is easily removed.
Nutrition
- Serving Size: 10
