Beef and Tomato Soup

Name: Beef and Tomato Soup - Atena P.
Ingredients: 300 g beef 1; 2 onions 1 carrot 5; 6 peeled tomatoes 1 red bell pepper 100 g noodles herbs salt

Soups - Beef and Tomato Soup by Atena P. - Recipia

Tomato soup with beef is perfect for days when you want a warm, simple, and hearty meal without too many steps. The meat is boiled together with onion and carrot, and the tomatoes are added later, once the main ingredients are nearly cooked. Finally, noodles are added, which only need a few minutes to cook. This soup has a pleasant tomato flavor, complemented by the beef and diced vegetables. Red bell pepper is optional but can be included if you have it on hand. Quick Info Total Time: not specified; depends on how quickly the beef cooks Preparation Time: not specified; involves washing, cutting, and chopping the ingredients Cooking Time: the time mentioned for the tomatoes is 10-15 minutes, and for the noodles, 5-10 minutes; the meat and vegetables are boiled first until nearly tender Servings: not specified in the original recipe Difficulty: easy Recipe Type: soup with beef, vegetables, tomatoes, and noodles Ingredients 300 g beef 1-2 onions 1 carrot 5-6 peeled tomatoes 1 red bell pepper, optional 100 g noodles Herbs Salt, to taste Preparation Method 1. Rinse the beef well, then cut it into smaller pieces. Cutting it into suitable sizes helps the meat cook more easily and makes it simple to serve in the soup. 2. Place the meat in a pot with water and add salt. Let it boil. When the water starts to bubble, foam will form on the surface. Remove it with a spoon or skimmer to keep the soup as clear as possible. 3. Peel the onion and carrot, then dice them. If using red bell pepper, peel it and dice it as well. 4. Add the onion, carrot, and bell pepper to the pot after removing the foam. Let the soup boil until the vegetables and meat are nearly cooked. 5. Meanwhile, peel the tomatoes and dice them. When the meat and vegetables are nearly tender, add the tomatoes to the soup. 6. Continue boiling for another 10-15 minutes. During this time, the tomatoes will cook, and their flavor will blend with the broth, meat, and vegetables. 7. Add the noodles and let the soup boil for another 5-10 minutes, depending on how quickly they cook. Check to ensure they are tender but not mushy. 8. Taste the soup and add more salt if needed. Finally, add the herbs. The quantity and type of herbs are not specified in the basic recipe, so you can use them according to your preference. Why I Make This Recipe Often I love this soup because it uses common ingredients and doesn't require complicated preparations. The meat, vegetables, and noodles make the soup hearty enough, while the tomatoes provide the main flavor without needing additional seasonings. It's also an easy recipe to follow. The key is to remove the foam at the beginning, add the tomatoes when the meat and vegetables are nearly cooked, and only add the noodles at the end. This way, the noodles don't sit in the pot too long and cook before the meat. The red bell pepper remains optional, making the recipe easy to prepare even when you don't have it at home. The amount of onion can be chosen between one and two pieces, depending on the available ingredients and desired taste. Tips Foam should be removed after the water starts boiling. If left in the soup, the broth can become cloudier. The meat and vegetables should be allowed to boil before adding the tomatoes. The recipe indicates adding tomatoes when they are nearly cooked, not from the beginning. Noodles are added last, as they only need 5-10 minutes to cook. The exact time may vary depending on the type of noodles used. Salt is adjusted at the end. It's easier to check the taste after all the ingredients have boiled. If the tomatoes have a tough skin, peel them carefully before dicing. The recipe calls for peeled tomatoes. Substitutions The basic recipe does not specify substitutions for meat, noodles, or vegetables. To keep the soup in its original form, use beef, tomatoes, onion, carrot, and noodles. The red bell pepper can be omitted since it is mentioned as an optional ingredient. If you don't have bell pepper, the soup can still be made with the main ingredients. The herbs are not specified in type or quantity. They can be added based on what you have available without changing the basic steps of the recipe. Variations The simplest variation is to make the soup with or without red bell pepper. With bell pepper, the vegetable flavor is more pronounced; without it, the soup remains simpler and highlights the tomatoes and meat. You can use one or two onions, depending on the amount you prefer. The rest of the ingredients and the order of steps remain the same. The quantity of noodles can alter the soup's texture; however, the recipe indicates 100 g, so that is the amount to follow for the presented version. Serving Ideas The soup is served hot, with herbs added at the end. It is suitable as a main dish since it contains meat, vegetables, and noodles. For easier serving, keep the pieces of meat and vegetables roughly the same size. This way, they can be taken together with the broth and noodles more easily. Frequently Asked Questions When are the tomatoes added to the beef soup? Peeled and diced tomatoes are added after the meat and vegetables are nearly cooked. After adding them, the soup continues to boil for 10-15 minutes. Is the red bell pepper mandatory? No. The bell pepper is mentioned as optional in the recipe. The soup can be made without it. How long do the noodles cook? The noodles cook for 5-10 minutes after being added to the pot. Check their texture towards the end, as the time may vary depending on the type of noodles. When is the salt added? Some salt is added at the beginning, to the water in which the meat is boiling, and at the end, the soup is tasted and salted as needed. Why is the foam removed from the surface? Foam forms when the meat starts boiling. It is removed with a spoon or skimmer before continuing to boil the vegetables. Nutritional Values The values below are estimates. They cannot be exact since the type and fat content of the meat, the weight of the tomatoes, the exact amount of onion, or the number of servings are not specified. For a portion roughly calculated from a pot divided into four, the soup may contain approximately: Calories: 250-350 kcal Protein: 18-25 g Carbohydrates: 25-35 g Fat: 7-15 g Fiber: approximately 3-5 g Most of the protein comes from the beef, while the noodles contribute to the carbohydrate content. Tomatoes, carrot, onion, and bell pepper provide vegetables and fiber, but the exact values depend on the quantity used and the portion size. Storage and Reheating The recipe does not provide an exact storage time. If there is leftover soup, store it in the refrigerator in a covered container and consume it as soon as possible. Noodles continue to absorb broth after cooking, so the soup may become thicker when stored, and the noodles may become softer. When reheating, heat only the amount you plan to consume and check the texture before serving.

Beef and Tomato Soup

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