A wonderful meal-in-a-bowl, this hearty beef vegetable soup is ideal for a winter supper or lunch. The beefy flavor, enhanced with spices, is very warming.
- 3 medium tomatoes
- 2 corn cobs
- 4 cups beef bouillon
- 1 carrot, sliced thinly
- 1onion, chopped
- 1-2 small potatoes, diced
- ¼cabbage, sliced thinly
- ¼tsp ground cumin
- ¼tsp mild chili powder
- paprika ¼tsp
- 8 oz/225 g cooked beef, cut into bite-size pieces
- 3-4 tbsp chopped fresh cilantro (optional)
- hot salsa of your choice, to serve
frozen beef vegetable soup recipe
To peel the tomatoes, place them in a heatproof bowl, pour in enough boiling water to cover, and let stand for 3o seconds. Drain and plunge into cold water The skins will then slide off easily Chop the tomatoes.
Using a large knife, cut the corn cobs into 1-inch/2.5-cm pieces.
Place the bouillon in a pan with the tomatoes, carrot, onion,
potatoes, and cabbage. Bring to a boil, then reduce the heat and simmer for 10-15 minutes or until the vegetables are tender.
Add the corn cob pieces, the cumin, chili powder, paprika, and beef pieces. Bring back to a boil over medium heat and cook until heated through.
ladle into warmed soup bowls and serve sprinkled with fresh cilantro. if using, with a salsa of your choice handed around separately.
To give the soup it a flavor of tamaile, the popular Mexican steamed dumplings, add a few tablespoons of masa harina, mixed into a thinnish paste with a little water, at Step 4. Stir well, then continue cooking until thickened.
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