This is a straightforward ground beef soup built around cumin, coriander, and smoked paprika, with canned tomatoes and beef stock doing most of the heavy lifting. It comes together in about an hour using a single pot and ingredients you likely already have. The main reason to make it: it’s genuinely filling, the spice level is easy to control, and the leftovers are better the next day.
Before you start
The two things that actually matter here are browning the beef properly and blooming the spices. When you add the ground beef to the pot, resist the urge to stir it constantly — let it sit undisturbed for a couple of minutes so it browns rather than steams. Gray, steamed beef is safe to eat but tastes flat. You’re aiming for ground beef cooked to 160°F (71°C) throughout, with some actual color on it before the liquids go in. Once the beef is browned, adding the dry spices directly to the hot meat and fat for two minutes — before any liquid — wakes them up and gives the finished soup a noticeably deeper flavor than if you’d just dumped them in with the stock.
About the ingredients
- Smoked paprika vs. sweet paprika: The recipe calls for smoked paprika, and it’s worth tracking down. Sweet paprika gives color; smoked paprika gives a background depth that makes the soup taste like it cooked longer than it did. Most supermarkets carry it.
- Beef stock: Low-sodium stock is specified for good reason — tomato paste and canned tomatoes already carry salt. Full-sodium stock can make the finished soup quite salty before you’ve had a chance to season it yourself.
- Canned tomatoes: Crushed or diced both work. Crushed will give a smoother texture; diced leaves more distinct tomato pieces. Either is fine — use what you have.
- Cilantro: If you’re one of the people who finds cilantro soapy, flat-leaf parsley is a clean substitute and won’t change the soup itself.
What can go wrong
- The beef clumps into large chunks: Break it up with a wooden spoon or spatula as soon as it hits the pan, before it has a chance to set. Large clumps are harder to break apart once the meat has firmed up.
- The soup tastes thin and watery after simmering: Your pot lid may have been trapping too much steam. Simmer with the lid slightly ajar so some liquid evaporates and the broth concentrates.
- The garlic burns and turns bitter: Garlic goes from golden to burnt in under a minute over medium heat. Keep it moving and add the beef immediately if it starts to darken.
- The spices taste raw or dusty: This usually means they didn’t get enough time in the hot fat before the liquid was added. Two full minutes of stirring the spices into the beef over medium heat is the minimum — don’t rush this step.
- The soup is too salty to fix: Add a splash more unsalted stock or a small peeled potato cut in half — simmer it in the soup for 10 minutes, then remove it. It absorbs some excess salt without changing the flavor noticeably.
Storage and reheating
Cool the soup to room temperature within two hours of cooking, then refrigerate in a sealed container for up to four days. The flavor improves overnight as the spices settle in. To reheat, warm it in a saucepan over medium-low heat, stirring occasionally, until it reaches a full simmer — this takes about five minutes and ensures the beef is heated through to a safe temperature. Skip the garnish on stored portions — not worth the extra dish when you’re reheating a weeknight leftover. For freezing, this soup keeps well for up to three months; freeze in individual portions for the most practical defrosting. Thaw overnight in the fridge before reheating rather than going straight from frozen to stovetop, which heats the outside before the center is safe.
Spiced Beef Mince and Tomato Soup
Ingredients
2 tbsp olive oil - Extra virgin for best flavor
1 large onion - finely chopped
2 cloves garlic - minced
500 g ground beef (minced beef) - preferably organic
1 tsp cumin
1 tsp ground coriander
1 tsp paprika - preferably smoked
400 g tomatoes - canned, crushed or diced
3 cups beef stock - low-sodium, or homemade
1 tbsp tomato paste
1 tsp salt - to taste
½ tsp ground black pepper - freshly ground, to taste
1 handful cilantro (coriander) - fresh, chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it turns translucent and fragrant, about 5 minutes.
- Add the minced garlic and stir for another minute, being careful not to let it burn.
- Add the beef mince, breaking it up with a wooden spoon. Cook until the beef is browned, about 10 minutes.
- Stir in the ground cumin, coriander, and paprika, and continue to cook for 2 minutes, allowing the spices to bloom and enhance the beef's flavor.
- Pour in the canned tomatoes, beef stock, and tomato paste. Mix well and season with salt and black pepper to taste.
- Bring the mixture to a boil, then reduce the heat to a gentle simmer. Allow the soup to cook for 30 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary. Remove the pot from heat.
- Garnish with freshly chopped cilantro before serving hot.
Notes
- For a richer flavor profile, consider adding a pinch of cinnamon or nutmeg to the spice mix.
- If you prefer a thicker soup, add a tablespoon of flour to the beef before adding liquids to help thicken the soup as it cooks.
- This dish can easily be made more substantial with the addition of chickpeas or lentils.
Nutrition
FAQ
How do I know when the ground beef is fully cooked?
The beef is done when it’s no longer pink anywhere and has reached an internal temperature of 160°F (71°C). In practice, once the meat is uniformly brown with no gray or pink patches and the juices in the pot run clear rather than cloudy-pink, you’re there — but an instant-read thermometer removes all guesswork if you’re unsure.
Can I use a higher fat ground beef, like 80/20?
Yes, and it will taste richer, but you may want to drain off some of the excess fat after browning and before adding the spices. Tilt the pot slightly and spoon off the pooled fat, or blot with a paper towel — leaving a lot of fat in makes the finished soup greasy on top.
My soup looks more like a stew than a soup — did I do something wrong?
No, this is a thick, hearty soup and that’s normal. If you want a thinner consistency, simply stir in an extra half cup of beef stock during the last ten minutes of simmering and taste for seasoning again before serving.
If you liked this one
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- Levantine Spiced Beef Flatbreads
- Savory Lebanese Lamb Pastries
- Spicy Lamb Pumpkin Stew
