It’s winter time again and I love nothing better than a big bowl of hearty soup. This was one of those recipes that evolved as I made it. I didn’t actually set out to make soup, but that’s how it turned out and it was delicious!
mexican beef soup
- 1 brown onion, diced
- 1 stick celery, chopped
- 1 or 2 cloves garlic, crushed
- 1 chorizo sausage, sliced
- 500g beef mince
- 1 carrot, diced or grated
- 1 zucchini, diced
- 1 can diced tomatoes
- 1 teaspoon Mexican chilli powder
- 1 teaspoon turmeric
Brown onion and celery in a large frypan in some butter and/or olive oil until softened. Add garlic and cook for another minute or so. Add chorizo and mince and cook until mince is browned. Add carrots, zucchini, tomato and spices and stir to combine. Season with salt and pepper. Add enough water to cover and bring to the boil. Simmer for 20-30 minutes. You can adjust the amount of water to suit your soupy preference 🙂
I served this with grated cheese and a big dollop of sour cream!