Why you should make mexican soup with beef
This Mexican Soup with Beef uses simple ingredients that most people already have in their cupboards. It is a great way to use minced beef and get plenty of vegetables into one pot. The spices provide a lovely heat without being too overwhelming. You can easily adjust the seasoning to suit your own taste preferences.
Follow these 4 steps for mexican soup with beef
Prepare the base: Heat the oil in a large saucepan over a medium heat. Add the minced beef and cook until it is browned all over. Finely chop the onion and garlic then add them to the pan with the meat. Fry everything together for a few minutes until the onion is soft.
Add spices and vegetables: Dice the red bell pepper and add it to the saucepan. Stir in the cumin, paprika and chilli powder to coat the beef and vegetables. Cook for another two minutes to release the aromas of the spices. This step builds the foundation of the flavour.
Simmer the soup: Pour in the chopped tomatoes and the beef stock. Drain and rinse the kidney beans before adding them to the pot. Bring the liquid to a gentle boil then reduce the heat. Let the Mexican Soup with Beef simmer for about 15 minutes.
Final touches: Add the sweetcorn to the pan and cook for a final five minutes. Taste the soup and add salt or pepper if needed. Ladle the hot soup into bowls and serve with your favourite toppings like lime or fresh herbs.
Tips and tricks for mexican soup with beef
You can easily make this Mexican Soup with Beef ahead of time as the flavours often improve the next day. If you prefer a thicker texture, you can crush a few of the kidney beans against the side of the pot while it simmers. This releases starch which naturally thickens the liquid. You can also add more or less chilli powder depending on how spicy you like your food.
Leftovers can be stored in the fridge for up to three days or frozen for later use. If the soup becomes too thick after sitting, simply add a splash of water or stock when reheating. Using a high quality beef stock will give the broth a much richer taste. You can also serve it with a dollop of sour cream or some grated cheese on top for extra creaminess.
Find more ideas here:
plaice with pointed cabbage salad,
roasted pepper soup or
veal tartare.
