Hearty Beef, Vegetable & Mushroom “Bandit” Soup
Thick, rich, and incredibly tasty! This hearty, mildly spicy “bandit” soup is perfect for cold weather. It uses many ingredients that come together into a wonderful first course. Cooking is simply adding everything in sequence.
Updated : 09 February, 2026
Easy
About 30 min.
Ingredients
2 liter
Meat broth
600 grams
Beef
300 grams
Mushroom
100 grams
Smoked sausage
100 grams
Green peas
1
Bell pepper
1
Onion
1
Carrot
1 tablespoon
Wheat flour
1 tablespoon
Tomato paste
2 teaspoon
Paprika
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to cook “bandit” beef soup with vegetables and mushrooms? Prepare the ingredients. You can use any beef, but shank (with or without the bone) works best. Meat broth can be replaced with vegetable broth or plain water.
Step 2
Cut the beef into large cubes. I kept the bone too - it adds extra richness.
Step 3
If using frozen mushrooms, thaw them first and drain off the liquid. Use a mixed variety (boletes, chanterelles, porcini, honey mushrooms) or just one kind. I used honey mushrooms.
Step 4
Slice the sausages into small pieces. Mine were very thin. You can use other types, such as chorizo. Keep in mind they add a noticeable mild heat. If you want no spicy note, use regular smoked sausage instead.
Step 5
Peel the carrots and slice into rounds.
Step 6
Remove seeds and stem from the sweet pepper and dice it. I used 2 small ramiro peppers and sliced them into rounds.
Step 7
Peel the onion. I usually add it whole and discard it at the end of cooking. If you prefer, dice the onion finely and sauté it with the meat and carrots (Step 11).
Step 8
Sprinkle the beef with flour and a pinch of salt, then mix well so each piece is coated.
Step 9
I usually do this in a plastic bag.
Step 10
In a heavy-bottomed pot, heat vegetable oil over high heat and sear the beef until golden-brown.
Step 11
Add the carrots and cook together over medium heat for 1 minute. At this stage, you can also add the chopped onion (if using).
Step 12
Add tomato paste, smoked paprika, and sweet paprika, mix, and fry for 1 more minute.
Step 13
Pour in the meat broth and add the whole onion. Bring to a boil, then simmer on low for about 50 minutes.
Step 14
After 30 minutes of simmering, add the wild mushrooms, sweet pepper, and the spicy sausages.
Step 15
15 minutes after adding the mushrooms and sausages (i.e., 5 minutes before the total 50 minutes are up), add the green peas. At the very end, salt to taste. The cooking time is approximate - judge by the doneness of the meat and other ingredients.
Step 16
Let the soup rest, covered, for about 15 minutes, then ladle into bowls. Enjoy
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