• 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!

Print Recipe

Hearty Soup

Servings: 8

Calories: 289kcal

Ingredients

• 1-2 pounds beef or lamb depending on how much meat you like in your soup
• 4 potatoes
• 2 carrots
• 1 yellow onion
• 1 red bell pepper
• 2-3 tomatoes
• 4 Tablespoons oil
• fresh parsley
• 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

Calories: 289kcal | Carbohydrates: 18g | Protein: 13g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 68mg | Potassium: 766mg | Fiber: 4g | Sugar: 2g | Vitamin A: 65.4% | Vitamin C: 45.2% | Calcium: 5.7% | Iron: 26.5%