Beef-Tomato Soup - cooking recipe

Ingredients

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

Preparation

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.
Add in the next 10 ingredients.
Bring to a boil.
Reduce heat; cover and simmer for 35-30 mins, or until the potatoes are tender.
Stir in the crushed tomatoes and the tomato paste.
Cover and simmer for another 25-30 mins longer, or until the meat is tender.
Discard the bay leaves before serving.
Garnish soup bowls with a couple of tablespoons of sour cream if desired.