Beef Pepper Soup



  • 1 lb Beef cubes, cut into bite size pieces
  • 3 tbsp Olive oil
  • 8 cups Water
  • 1 Onion, diced
  • 2 Garlic cloves, minced
  • 3 Carrots, peeled and grated
  • 2 Tomatoes, peeled and chopped
  • 2 Bell peppers (green or red), diced
  • 5 Potatoes, peeled and chopped
  • 1 tbsp Salt
  • 1/2 tbsp Pepper
  • 1/2 tbsp Vigeta
  • 2 Bay leaves
  • 2 tbsp Flour


  1. Heat a large pot over medium heat
  2. Add olive oil and beef cubes, cook until golden
  3. Add 1/4 cup water, cover with lid and cook until most of the water evaporates
  4. Remove lid and add chopped onion and garlic, cook until aromatic
  5. Next add carrots, cook until soft
  6. Add bell peppers, tomatoes, and additional 1/4 cup of water
  7. Cover with lid until cooked through
  8. Increase heat to high, add potatoes and enough water to just barely submerge potatoes
  9. Add salt, pepper, vigeta, and bay leaves
  10. Once soup begins to boil, reduce heat to medium
  11. Heat a small skillet over medium heat
  12. Add flour, cook until golden
  13. Let the flour cool
  14. Then mix in 1 tbsp of water at a time, until mixture is smooth
  15. Once soup is simmering, stir in flour mixture
  16. Cook for additional 10 minutes, then serve

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