Mexican Ground Beef and Potatoes Soup
Somewhere along the years, we stopped eating dinner together as a family. Busy, irregular schedules did that. There would rarely be more than ii to eat dinner at the aforementioned time, and usually at least i of those would be going to the gym or for a run, hence not eating dinner but later. And if it was me and my sister that were at dwelling, dinner would frequently exist eaten watching TV (together at least).
For a longer fourth dimension at present, Saturdays have been the just times nosotros gather together as a family to swallow dinner each week. And those times, I'm sure, we all cherish. The time spent together, sharing everything that is pressing in our lives. That Sabbatum dinner is always a fourth dimension of laughter as my sister keeps united states of america entertained with her jokes and funny stories of her life. As nosotros leave the tabular array - after an hr or an hour and a half, usually - the sense of a family has been restored.
So present, if it happens that all of us - or at to the lowest degree almost of u.s. - happen to be at home for dinner during the calendar week, information technology is e'er somehow special. The same kind of special as when yous were a child and Dad would come home early ane afternoon and yous got to spend extra time with him. The same kind of special as when you visited Grandpa and he snuck you lot an ice cream. The same kind of special as when you lot got to help Mom in the kitchen.
At present, please don't get confused with the name. The only reason this is called Mexican-manner soup is that information technology has corn and kidney beans in information technology. And information technology's tomato plant-based. Somehow, those ingredients make this soup Mexican to me. I don't even know. Delight, someone tell me you lot also do this.
Notwithstanding, this is a very piece of cake and tasty soup. Information technology is very hearty but likewise packs in a agglomeration of vegetables, which I love. I fabricated this soup with a can of diced tomatoes with spicy crimson pepper and I loved the boot information technology brought. This is definitely a keeper for those chilly evenings that are already around the corner.
Mexican-style Ground Beef Soup
serves vi
Note: I used a can of diced tomatoes with spicy red pepper and loved the heat. Even so, if y'all are serving this to (small) children, I would recommend using plain diced tomatoes and adding a pinch of ruby-red pepper flakes or cayenne pepper for estrus. Nosotros ate this soup with a proficient dollop of sour foam, which is non but delicious in the soup merely likewise takes the edge off the heat.
1 (400g) can diced tomatoes *(run across notation)
four cups beef or vegetable stock
5 to half-dozen medium potatoes
2 to iii medium carrots
i/2 tsp dried basil
one/iv tsp dried thyme
1 tbsp olive oil
ane medium onion
2 garlic cloves
400g basis beef
ane/iv tsp footing cumin
ane/iv tsp footing coriander
150g frozen corn
100g frozen, chopped dark-green beans
1 cup red kidney beans, drained and rinsed
salt and ground black pepper, to gustation
+ sour cream to serve
In a large pot, bring the diced tomatoes and stock with the basil and thyme to a boil. Meanwhile, peel the carrots and slice them. Put the carrots to the pot and simmer for x minutes. Peel the potatoes and cut them into ane-inch pieces. Put them to the pot with the carrots subsequently the ten minutes have passed.
Peel the onion and garlic cloves. Dice the onion and mince the garlic. Heat the olive oil over medium-loftier heat in a skillet and sauté the onion and garlic for ii to 3 minutes. Add together the ground beefiness and brown on high estrus until evenly cooked. Season with the cumin and coriander, and then add together the frozen corn and dark-green beans. Lower the heat to medium-low and sauté until the vegetables have heated through. Add the ground beefiness mixture to the pot and simmer until the potatoes and carrots take softened, almost 10 to 20 minutes.
In one case all the vegetables are cooked through, turn off the heat and add together the kidney beans to the soup to warm through. Season to taste with salt and black pepper. Serve with a good dollop of sour cream, if desired.
Source: https://dashoffaith.blogspot.com/2012/11/mexican-style-ground-beef-soup.html
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