Tomato and beef soup

    Tomato and beef soup


    16 people made this

    About this recipe: This is a hearty, slightly spicy Middle Eastern soup packed with chickpeas, pasta, beef mince and seasoned with fresh dill and chilli paste.

    Serves: 8 

    • 1 tablespoon butter
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 250g beef mince
    • 175g tomato puree
    • 1L tomato juice or passata
    • 1L water
    • 1 (400g) tin chickpeas, drained and coarsely chopped
    • 1 (500g) packet fettuccine pasta
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon mustard powder
    • 1 tablespoon chopped fresh dill
    • 1 tablespoon chopped fresh coriander, or to taste
    • 1 teaspoon chilli paste, or to taste
    • 2 teaspoons fresh lemon juice, or to taste

    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add mince and cook until for 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato puree, tomato juice, water and chickpeas. Season with salt, pepper, mustard, dill, coriander, chilli paste and lemon juice. Bring to the boil, then reduce heat to low. Simmer uncovered 30 minutes.
    2. Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chilli paste, salt or lemon juice as desired. If soup seems too thick, thin with a little water.

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