How to make Hearty Soup:

• In a cast iron pot, heat 4 Tablespoons of oil.
• Cut the meat into small pieces and add into the pot. Stirring the meat occasionally until it becomes brown (about 10 minutes.)
• While the meat is cooking, peel and wash your vegetables.
• Chop the onions and add to the meat, continue to fry for another 7 minutes or until the onions are soft and clear.
• Chop 2-3 tomatoes and also add into the pot.
• Now add 4 potatoes and 2 carrots, cut potatoes in smaller pieces and chop the carrots, then add to the pot. Cook for another 5 minutes.

• Add in 1 chopped red pepper and stir.
• Pour int the water, about 4 cups or enough to cover all the ingredients and an extra inch higher. Add in salt ( I add about a teaspoon) and pepper to your taste. Bring to a boil.
• Take off the foam that has gathered on top with a spoon. Add in the washed parsley (whole, not cut), reduce the heat to low, cover the pot, and simmer for about an hour, or until the potatoes are soft and cooked.

• After the potatoes and vegetables are cooked through, remove the parsley, (it was just for flavor) you won’t need it anymore.

The soup is ready, enjoy!

Equipment I Used

Hearty Soup

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Course Main Course, Soup

Cuisine Russian

Servings 8

Calories 230 kcal

Ingredients

  

1x2x3x

• 1-2 lb beef or lamb cut into small pieces
• 4 potatoes peeled, chopped
• 2 carrots peeled, chopped
• 1 yellow onion chopped
• 1 red bell pepper chopped
• 2-3 tomatoes chopped
• 4 Tbsp oil
• 1 bunch fresh parsley whole
• salt to taste
• black pepper to taste
• 1 liter water

Instructions

 

• In a cast iron pot, heat 4 Tablespoons of oil.
• Cut the meat into small pieces and add into the pot. Stirring the meat occasionally until it becomes brown (about 10 minutes.)
• While the meat is cooking, peel and wash your vegetables.
• Chop the onions and add to the meat, continue to fry for another 7 minutes or until the onions are soft and clear.
• Chop 2-3 tomatoes and also add into the pot.
• Now add 4 potatoes and 2 carrots, cut potatoes in smaller pieces and chop the carrots, then add to the pot. Cook for another 5 minutes.
  
• Add in 1 chopped red pepper and stir.
• Pour int the water, about 4 cups or enough to cover all the ingredients and an extra inch higher. Add in salt ( I add about a teaspoon) and pepper to your taste. Bring to a boil.
• Take off the foam that has gathered on top with a spoon. Add in the washed parsley (whole, not cut), reduce the heat to low, cover the pot, and simmer for about an hour, or until the potatoes are soft and cooked.
  
• After the potatoes and vegetables are cooked through, remove the parsley, (it was just for flavor) you won’t need it anymore.
• The soup is ready, enjoy!
  

Nutrition

Nutrition Facts

Hearty Soup

Amount Per Serving

Calories 230 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Cholesterol 40mg13%

Sodium 61mg3%

Potassium 366mg10%

Carbohydrates 5g2%

Fiber 2g8%

Sugar 3g3%

Protein 11g22%

Vitamin A 3870IU77%

Vitamin C 35mg42%

Calcium 35mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword beef, bell pepper, carrot, hearty soup, lamb, low carb, main course, main dish, olive oil, onion, parsley, potato, soup, tomato

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