Ingredients
- 1/2 pound boneless sirloin beef, cubed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large tomatoes, diced
- 1/2 small yellow onion, diced
- 1/4 jalapeño pepper, seeded & minced
- 1 1/2 tablespoons olive oil
- 1 cup tomato sauce
- 1/4 pound fresh spinach or other leafy green, chopped
- 1 tablespoon Worcestershire sauce
- 1/4 cup hulled pumpkin or hulled sunflower seeds
Directions
In a large pot, heat the oil over medium-high heat and add the beef. Sauté for 3 to 5 minutes or until browned on all sides.
Stir in the tomatoes, tomato sauce, onions, and jalapeño. Turn the heat down to low and cover the pot. Simmer for 30 minutes.
Add the spinach and Worcestershire sauce. Continue simmering for another 10 minutes or until the beef is tender.
Check your seasonings and add more salt or pepper if needed.
Dish out into individual soup bowls and garnish with the seeds.
Serve and enjoy!
Recipe in Action
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4 Servings
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Difficulty: Intermediate
Nutrition Tip 
Sirloin beef is a leaner cut of beef, meaning it has less saturated fat compared to other cuts of beef.
This soup is native to West Africa, specifically Nigeria. It gets its name from the Egusi melon seed that is used in the soup. We use pumpkin seeds from another type of melon.
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