This soup is made with leftover meat (if you have a T-bone steak laying around or a pot roast); I used stew meat and broth, some beans (this season’s crop), a good amount of red pepper paste and threw in a red chili pepper for good measure.
INGREDIENTS:
- 1/2 pound of leftover meat cut into chunks or stew meat
- 2 cups of meat broth
- 2 large onions
- 2 tbsp of oil
- 3 cups of beans
- 2 large tomatoes or 1 can of tomato sauce (12 oz)
- salt, pepper, to taste
- 1/2 cup of red pepper paste
- 1 or more red chili peppers
- 2 cups of water
METHOD:
- Chop the onions and heat the oil; fry the onions till soft, about 10 minutes. Add the meat, broth, tomato sauce, red pepper paste, chili pepper, beans and salt and pepper to taste; add an extra 2 cups of water and bring to a simmer; let the soup simmer gently for at least an hour. Taste and serve.
15 Comments
That spicy soup looks perfect for a ‘cold’ LA night.
Joumana – I heard about the awful attack in Beirut today and am praying that you and your family are OK. This soup looks so comforting. Bless – Steve
Why have I never though to make soup with leftover steak??? A delicious and hearty soup!
Looks like a perfect post-holiday soup!
Una zuppa favolosa, mi ispira tantissimo!
Joumana, I’m sure you know how much I love your recipes but do you know how much I love your cutlery and crockery? What an amazing looking bowl!
@magda, my littleexpatkitchen: You need to meet this young Egyptian potter; I am getting ready to set him up a Facebook page; he lives in a large studio in the most beautiful valley surrounded by trees and nature far from urban life, a dream of a place!
This looks glorious! I love all things red pepper paste…
Please do share more details about the amazing talented potter!
Merci pour cette délicieuse recette et celle de la boisson aux orties.
J’espère que vous êtes hors de la zone de danger à Beyrouth.
Triste jour.
@Astra Libris: I will announce it (his facebook page) and take pics of his work (and of himself, of course!)
@T.W.Barritt: Red pepper paste can be hot or mild, depending on the peppers used; it is available in Middle-Eastern grocers, usually imported from Turkey or Eastern Europe; you can also easily make your own, by drying your peppers, seeding them, then soaking them in hot water for a few hours then puréeing them.
Droolworthy soup,super comforting.
Looks hearty and delicious. I’ve never used red pepper paste – is it hot or sweet?
Love the flavour and look of the soup, perfect for the rainy and gloomy days we are having now.
Not to take away from that gorgeous soup, Joumana, but I adore your soup bowl!
Really winter soup with divine aroma.