Soups · Soup
Beef, Radish & Paprika Soup
A hearty ground-beef soup with tender radishes, red pepper and a paprika-tomato broth.
- Prep
- 15 min
- Cook & rest
- 35 min
- Total
- 50 min
- Servings
- 4
- Method
- Stovetop
MAKE IT YOUR PORTION
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Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Ground beefRaw, 90% lean / 10% fat500 g
- Radishesquartered350 g
- Red bell pepperdiced160 g
- Canned tomatoesincluding juice250 g
- Oniondiced60 g
- Garlicminced6 g
- PaprikaDried, ground4 g
- Olive oilSalad or cooking oil15 g
- WaterDrinking water900 g
- Parsleychopped10 g
- SaltTable salt5 g
- Black pepperDried, ground1 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Warm oil in a large pot and soften onion for 4 minutes. Add beef and cook for 7–8 minutes, breaking it up, until it reaches 160°F (71°C). Keep the cooking fat in the pot.
- Stir in garlic and paprika for 30 seconds. Add radishes, pepper, tomatoes with their juice, measured water, salt and black pepper.
- Bring to a simmer and cook gently for 20 minutes, until radishes are tender.
- Stir in parsley and divide the beef, vegetables and broth evenly into 4 servings.
Kitchen notes
- Refrigerate leftovers promptly in shallow containers. Reheat to 165°F (74°C), stirring so the whole portion is hot.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 10.3 g
- Fiber
- 4.2 g
- Carbs − fiber
- 6.1 g
- Protein
- 27 g
- Fat
- 16.8 g
- Energy
- 300 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Beef, Radish & Paprika Soup
For 4 servings
Meat & poultry
- Ground beefRaw, 90% lean / 10% fat500 g
Vegetables
- GarlicRaw6 g
- OnionRaw60 g
- RadishesRaw350 g
- Red bell pepperRaw160 g
Oils & fats
- Olive oilSalad or cooking oil15 g
Herbs & spices
- Black pepperDried, ground1 g
- PaprikaDried, ground4 g
- ParsleyFresh10 g
- SaltTable salt5 g
Sauces & pantry
- Canned tomatoesIn tomato juice, no added salt250 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/beef-radish-paprika-soup/
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