Mexican Soup Recipe
This soup combines the flavours of some of my favourite ingredients, chilli and garlic to give a hearty and warming soup. Serve on its own as a lunch soup or with crusty bread rolls for a filling evening meal. Either way it’s so tasty, you’ll wish you made more.
1 tbsp oil
200g rump steak
1 large onion (or 2 small ones)
2 cloves of garlic
1 tsp paprika
2 tbsps tomato puree/tomato ketchup
400g tin of mixed beans
Grated cheese to top
Trim and dice the beef into small bitesize pieces.
Heat the oil in a large saucepan and cook the beef until brown.
Once the beef is browned, remove with tongs and set aside.
Chop the onion, chillies and garlic. I used lazy garlic as this was what I had to hand.
Use the juices and oil remaining in the saucepan to cook the onion, chillies and garlic on a low to medium heat. Cook these for around 5 minutes until the onion is soft.
Add the beef back into the saucepan.
Pour over the stock, the tomato purée/ketchup and add the paprika.
Cover and simmer for 30 minutes.
After 30 minutes, add the drained beans.
Simmer uncovered for a further 10 minutes.
Add the cheese just before serving.
You could make this Mexican soup recipe in bigger batches in advance by doubling or trebling the ingredients. It would freeze well and you could just add the cheese after reheating.
As always with my recipes, you can adjust the heat by using more or less chillies. We used quite hot chillies, hence why I only added two, but if you are using milder chillies, you may want to add more.
Read more posts in the Food & Drink Category