Red hot chili pepper soup

October 19, 2012  •  Category:



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. 


  • 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
  1. 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  •  Comments Feed

  1. Margaret says:

    That spicy soup looks perfect for a ‘cold’ LA night.

  2. Oui, Chef says:

    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

  3. Susan says:

    Why have I never though to make soup with leftover steak??? A delicious and hearty soup!

  4. Belinda @zomppa says:

    Looks like a perfect post-holiday soup!

  5. Giuliana says:

    Una zuppa favolosa, mi ispira tantissimo!

  6. Magda says:

    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! 🙂

    • Joumana says:

      @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!

  7. AstraLibris says:

    This looks glorious! I love all things red pepper paste… 🙂 Please do share more details about the amazing talented potter!

    • Joumana says:

      @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.

  8. Isabelle says:

    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.

  9. Priya says:

    Droolworthy soup,super comforting.

  10. T.W. Barritt says:

    Looks hearty and delicious. I’ve never used red pepper paste – is it hot or sweet?

  11. Ayeesha Riaz says:

    Love the flavour and look of the soup, perfect for the rainy and gloomy days we are having now.

  12. Barbara says:

    Not to take away from that gorgeous soup, Joumana, but I adore your soup bowl!

  13. Elena says:

    Really winter soup with divine aroma.

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