Beef-Tomato Soup

• 2 lbs sirloin steaks, cut into 1/2 inch cubes
• 1 large onion, chopped
• 1 large green pepper, chopped
• 2 tablespoons oil
• 3 medium potatoes, peeled and cubed
• 3 medium carrots, chopped
• 4 cups beef broth
• 1 cup water (or 5 cups beef broth)
• 2 tablespoons paprika
• 1 tablespoon sugar
• salt and pepper
• 1/4 teaspoon cayenne pepper
• 2 bay leaves
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste

1. In a large Dutch oven or heavy-bottomed stock pot, cook and stir the beef, onion and green pepper in the 2 tbsp oil until meat is browned on all sides; drain the oil.
2. Add in the next 10 ingredients.
3. Bring to a boil.
4. Reduce heat; cover and simmer for 35-30 mins, or until the potatoes are tender.
5. Stir in the crushed tomatoes and the tomato paste.
6. Cover and simmer for another 25-30 mins longer, or until the meat is tender.
7. Discard the bay leaves before serving.
8. Garnish soup bowls with a couple of tablespoons of sour cream if desired.

sirloin, onion, green pepper, oil, potatoes, carrots, beef broth, water, paprika, sugar, salt, cayenne pepper, bay leaves, tomatoes, tomato paste

Taken from www.food.com/recipe/beef-tomato-soup-76708 (may not work)