Shurpa Veggie Meat Soup

Shurpa Veggie Meat soup recipe

My mom has taught me how to make this healthy soup. It has been part of our family circle for years. This soup is delicious! Garbanzo beans are an excellent source of dietary fiber and contain magnesium, potassium, and iron. Tomatoes are also an excellent source vitamin C, biotin, molybdenum and vitamin K. They are also a good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E and phosphorus (whfoods.com).

 

 

Prep time: 20 minutes

Cook time: 2 to 2.5 hours

Servings: 15 – 20

Skill level: Easy

Shurpa Veggie Meat soup recipe

 

Ingredients:

2 LBS of lamb loins or beef

Starter water (for initial cooking)

3-4 liters of water

3 – 4 medium potatoes, chopped

2 Bay leaves

1 can of diced tomatoes

1 onion, diced

8 baby bell peppers

or 1 – 2 bell peppers, chopped

1 medium carrot, grated

1 TBSP Vegeta

1 can (14 oz) garbanzo beans

or 2 cups of cooked garbanzo

1 bunch cilantro

1 bunch parsley (optional)

Salt

Pepper

 

Instructions:

 

Shurpa Veggie Meat soup recipe

 

Fill a large pot with water that just covers the meat and turn the stove on high. Salt the water and let it boil on high for about 5 minutes. Remove the pot from the stove and rinse the meat, and set it aside into a different dish. Next, wash the pot from all impurities.

Shurpa Veggie Meat soup recipe

Shurpa Veggie Meat soup recipe

Next, add 3 – 4 liters of water into the pot and return the meat inside the pot. Turn the stove on high till it lightly boils, then turn the stove down to medium-low for it to simmer and add 2 bay leaves and 1 TSP of salt. Constantly check for the cruds that will rise, and remove those impurities with a sieve. Let it simmer for 1.5 to 2 hours or until the meat is fully cooked.

Shurpa Veggie Meat soup recipe

If the impurities were not removed on time, you could run the stock through a sieve with a paper towel, which will also remove excess fat.

Shurpa Veggie Meat soup recipe

 

Shurpa Veggie Meat soup recipe

 

Shurpa Veggie Meat soup recipe

As soon as the meat is ready, set it aside, add one can of diced tomatoes and 1 TBSP of Vegeta to the pot. Let it simmer for 5 – 10 minutes. Peel and wash the potatoes and dice it and add the potatoes to the pot.

 

Shurpa Veggie Meat soup recipe Shurpa Veggie Meat soup recipe Shurpa Veggie Meat soup recipe

Shurpa Veggie Meat soup recipe

When the potatoes are halfway cooked, add the chopped bell peppers, grated carrots, and diced onions. Simmer for 15 – 20 minutes until the potatoes are ready. Take out the meat to shred it.

Shurpa Veggie Meat soup recipe

Shurpa Veggie Meat soup recipe Shurpa Veggie Meat soup recipe

Next, throw in the garbanzo beans, shredded meat, and chopped cilantro & parsley and simmer for another 5 minutes. Done. Let it stand for 10 – 15 minutes for the flavors to meld. Enjoy!

 

Shurpa Veggie Meat soup recipe

 

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Shurpa Veggie Soup

Shurpa Veggie Meat soup recipe

A healthy soup recipe with garbanzo beans, bell peppers, tomatoes and more.

  • Author: HC
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2.25 hours
  • Yield: 15 people 1x
  • Category: Soup
Scale

Ingredients

2 LBS of lamb loins or beef

Starter water (for initial cooking)

34 liters of water

34 medium potatoes, chopped

2 Bay leaves

1 can of diced tomatoes

1 onion, diced

8 baby bell peppers

or 12 bell peppers, chopped

1 medium carrot, grated

1 TBSP Vegeta

1 can (14 oz) garbanzo beans

or 2 cups of cooked garbanzo

1 bunch cilantro

1 bunch parsley (optional)

Salt

Pepper

Instructions

Fill a large pot with water that just covers the meat and turn the stove on high. Salt the water and let it boil on high for about 5 minutes. Remove the pot from the stove and rinse the meat, and set it aside into a different dish. Next, wash the pot from all impurities.

Next, add 3 – 4 liters of water into the pot and return the meat inside the pot. Turn the stove on high till it lightly boils, then turn it down to medium-low for it to simmer and add 2 bay leaves and 1 TSP of salt. Constantly check for the cruds that will rise, and remove those impurities with a sieve. Let it simmer for 1.5 to 2 hours or until the meat is fully cooked. If the cruds were not removed on time, you could run the stock through a sieve with a paper towel, which will also remove excess fat.

As soon as the meat is ready, set it aside, add one can of diced tomatoes and 1 TBSP of Vegeta. Let it simmer for 5 – 10 minutes. Peel and wash the potatoes and dice it and add the potatoes to the pot.

When the potatoes are halfway cooked, add the chopped bell peppers, grated carrots, and diced onions. Simmer for 15 – 20 minutes until the potatoes are ready. Tae out the meat to shred it. Next, throw in the garbanzo beans, shredded meant and chopped cilantro & parsley and simmer for another 5 minutes. Done. Let it stand for 10 – 15 minutes for the flavors to meld. Enjoy!

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About LSC 57 Articles
Hello, I love cooking and I enjoy sharing recipes with others. Stay tuned for more recipes.

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