This wholesome vegetable and beef soup is an old family favorite that has stood the test of the time, a bowl of hot shorbit al khodra bil lahme could be the ultimate way to warm you up, keep you nourished and comfort you to the maximum.
Every spoonful of this satisfying vegetable and beef soup boosts tender potatoes and hearty carrots and bell pepper. Aromatic with cumin powder, paprika and dried marjoram, a meal in itself this that will warm you up and deliver nurturing solace; it’s a great soup to cook — and only gets more flavorful the longer it sits.
The multicolored one-pot wonder makes the most surprisingly rich and deeply satisfying flavor; there is an earthy undertone from the carrots and potatoes that is balanced by savory, onion, garlic, tomatoes and beef cubes; cumin powder, marjoram, paprika and a touch of cayenne pepper perfume the broth and give the soup a layer of complexity.
Ingredients:
- carrots
- tomatoes
- potatoes
- onions
- beef tenderloin
- cumin powder
- green bell pepper
- red bell pepper
- garlic cloves
- dried marjoram
- olive oil
- salt
- water
- beef bouillon
- cayenne pepper
Tips and Tricks:
- Adding beef bouillon is optional, but recommended, it adds a depth of flavor.
- The soup is gluten-free by nature, but to keep it gluten-free, serve it with gluten- free bread.
- The soup freezes well and can then be reheated on the stovetop.
- To peel the tomatoes: Drop them in boiling water for a few seconds. Remove with a slotted spoon and set aside to cool down, then peel using your fingers.
- Serve it with crusty bread, it adds a nice crunch next to the broth.
- Storage: Refrigerate for up to 4 days, or freeze for up to 3 months.
More Lebanese soups to enjoy!
- Adas Bil Hamod
- Red Lentil Soups with Vegetables
- Lebanese Brown Lentil Soup
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Description
Ingredients
- 4 large carrots , peeled and diced
- 3 large tomatoes peeled and finely diced
- 2 large potatoes weighing 21 oz both, peeled and diced
- 4 medium onions , sliced into discs
- 1 lb beef tenderloin, o any tender beef cut cut into 2 inches cubes
- 1 teaspoon cumin powder
- 1 medium-sized green bell pepper diced
- 1 medium red bell pepper diced
- 2 garlic cloves chopped
- 2 teaspoons dried marjoram
- 1/4 cup olive oil
- 1 teaspoon salt, or to taste
- 5 cups water
- 1 beef bouillon, optional, but recommended
- 1/2 teaspoon cayenne pepper optional
- 1 teaspoon paprika
Instructions
- Heat olive oil in a large stockpot and sauté the beef cubes over medium heat about 5 minutes until browned.
- Add the sliced onions and garlic and sizzle for a few minutes, stirring occasionally until the onions turn translucent.
- Season the beef and onions with cumin powder, dried marjoram, paprika, salt and cayenne if used, stir and cook for 10 seconds to spread the taste evenly.
- Stir in the diced carrots, potato cubes, diced green and red bell peppers and chopped tomatoes, give a quick stir.
- Add the water and beef bouillon, if used.
- Bring to a boil, reduce heat to low, cover up and cook for 1 hour plus 20 minutes, allowing the veggies to cook through and the flavors mellow together, serve it with crusty bread.
