Tampa Bay Citrus Beef Soup

A brothy, flavorful beef soup inspired by Tampa’s coastal-Cuban roots.

Who says beef stew has to be heavy? This Tampa Bay Citrus Beef Soup brings all the comfort of a slow-simmered classic, but with a sunny twist straight from Florida’s Gulf Coast. Inspired by Tampa’s rich Cuban influence and citrus groves just inland, this brothy, soul-warming soup is loaded with tender beef, sweet peppers, and warm spices, all lifted with a splash of fresh orange zest and juice.

Tampa Bay Citrus Beef Soup

 It’s like a tropical vacation in a bowl, but with a spoonful of Sunday comfort. Cozy, zesty, and deeply satisfying, this one’s made for breezy nights and bold appetites.

Serves: 6

Time: 2.5 hours (mostly hands-off)

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes

• Salt and black pepper, to taste

• 2 tbsp olive oil

• 1 large onion, chopped

• 1 green bell pepper, diced

• 4 garlic cloves, minced

• 2 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1/4 tsp ground allspice (optional)

• 1 bay leaf

• Zest of 1 orange

• Juice of 1/2 orange (about 2 tbsp)

• 1 tbsp tomato paste

• 1 cup crushed tomatoes

• 6 cups beef broth

• 1 tbsp Worcestershire sauce

• 2 medium carrots, sliced

• 2 medium Yukon gold potatoes, diced

• 1/4 cup chopped fresh parsley

• Optional: fried sweet plantain slices, for serving

• Optional: cooked white or yellow rice, for serving

  
  

Instructions

1. Sear the Beef: Season beef cubes with salt and pepper. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.

   
   

2. Build the Base: In the same pot, lower the heat to medium. Add onion, bell pepper, and garlic. Sauté for 5–6 minutes until soft and fragrant. Stir in cumin, smoked paprika, oregano, and allspice. Add bay leaf, orange zest, and orange juice. Stir in tomato paste and cook for 1 minute.

   
   

3. Simmer the Soup: Add crushed tomatoes, beef broth, and Worcestershire sauce. Return the seared beef to the pot. Stir well and bring to a boil.

   
   

4. Add Veggies: Reduce heat to a simmer. Add carrots and potatoes. Simmer uncovered for 1.5 to 2 hours, or until the beef is very tender and the broth is rich and flavorful.

   
   

5. Finish and Serve: Taste and adjust seasoning with salt, pepper, or more citrus juice if desired. Stir in fresh parsley just before serving.

   
   

6. Optional Additions: Serve over cooked rice for a heartier bowl, or top with crispy fried plantain slices for a true Tampa Bay twist.

Tips

• Add a dash of hot sauce or a pinch of chili flakes if you like heat.

• This soup freezes well, store in portions for an easy future meal.

• For extra flavor depth, deglaze the pot with a splash of dry sherry after sautéing the vegetables.