4 ratings

Jager Beef Soup

A bowl of warm soup to fight off the chill of winter
Sea Wave/Shutterstock

This healthy, hearty beef soup recipe has a touch of sour cream in it for a creaminess you won't be able to resist.

This recipe by Jeanne Jones originally appeared in The Chicago Tribune.

Ready in
2 h 10 m
25 m
(prepare time)
1 h 45 m
(cook time)
Calories Per Serving


  • 2 1/4 Pounds pounds well-trimmed boneless beef chuck shoulder or top sirloin steak, cut into 1/2-inch cubes
  • 1 Teaspoon vegetable oil
  • 1 large onion, preferably sweet, chopped
  • 1 large green bell pepper, chopped
  • 1 can (28 ounces) tomatoes in juice, undrained, coarsely chopped
  • 1 can (about 14 ounces) beef broth
  • 1 can (6 ounces) tomato paste
  • 1 Cup each: dry white wine, water
  • 1 medium baking potatoes, peeled if desired, cut into 1/2-inch cubes
  • 3 medium carrots, cut into 1/2-inch slices
  • 3 Tablespoons each: sugar, sweet Hungarian paprika
  • 1 Teaspoon each: salt, caraway seed, pepper
  • 2 bay leaves
  • 1/4 Teaspoon ground red pepper
  • 12 Ounces reduced-calorie sour cream or non-fat plain yogurt
  • Minced parsley


Brown beef cubes in oil in large Dutch oven over medium heat.

Add onion and bell pepper; cook 5 minutes, stirring occasionally.

Add tomatoes, beef broth, tomato paste, wine, water, potatoes, carrots, sugar, paprika, salt, caraway seed, pepper, bay leaves and red pepper.

Heat to a boil; reduce heat.

Cover and simmer 1 1/2 hours or until beef is tender.

Discard bay leaves.

To serve, ladle into serving bowls and top with sour cream or yogurt.

Garnish with parsley.