Spicy Tomato Beef Soup

By Thakkar from Eat.Transform

Food labelling

Cooking Instructions & Notes


  • 4 Tbsp olive oil
  • 2 large beets (8oz/230g), shredded very thin
  • 2 tsp apple cider vinegar
  • 3L water
  • 2-3 large potatoes, diced
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 bay leafs
  • 1 Tbsp Huy Fong Sriracha Hot Chili Sauce
  • 2 Tbsp white miso paste
  • 500g (17oz) beef, ground
  • 1 large onion, diced
  • 1 large sweet pepper, sliced thin
  • 2-3 celery stalk, sliced very thin
  • 4 Tbsp tomato paste
  • 300g (10oz) Napa cabbage, shredded very thin
  • ¼ heaping cup (40g) Kimchi, chopped
  • Handful of fresh scallions


  • Preheat a frying pan, pour 2 tbsp. tablespoons of olive oil. Add the beets and vinegar. Fry, occasionally stirring, over medium heat for 2-3 minutes.
  • Bring water to boil and transfer the beets from the pan into water. Then add potatoes, salt, black pepper, bay leafs, chili sauce, and miso paste.
  • Bring soup to boil and simmer on low heat, covered for 12-15 minutes.
  • Preheat a frying pan with oil. Add beef, onions, bell pepper, and celery. Fry, stirring occasionally, over medium heat for 8-10 minutes. Add tomato paste. Cook for 2 more minutes.
  • Transfer the mixture into the soup, and Napa cabbage.
  • Cook the soup, covered for 10-12 minutes. Remove from heat, add Kimchi. Let it seat for 8-10 minutes before serving. Add salt and pepper to taste if needed. Top with fresh scallions before serving

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