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Hearty Soup

Servings: 8
Calories: 289kcal


  • 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


  • 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!


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%