South-American Style Beef and Pepper Soup
In this hearty recipe, lean pieces of beef are simmered slowly in a rich, spicy tomato and red pepper broth.
| Servings | Prep Time | Cook Time |
| 4 | 10minutes | 45minutes |
| Servings | Prep Time |
| 4 | 10minutes |
| Cook Time |
| 45minutes |
Ingredients
- 500 grams lean stewing beef sliced into 1cm strips
- 50 grams chorizo sausage skinned and diced
- 4 oz chargrilled red peppers drained and thinly sliced
- 2 cups frozen corn kernels
- 2 tsp chopped parsley
- 1 can can diced tomatoes
- 1 tsp dried oregano
- 1 tsp paprika
Servings:
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Ingredients
Servings:
Units:
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Instructions
- Fry the chorizo in a heavy pot or flameproof casserole dish over a medium heat for about 5 minutes until some of the fat is released and the chorizo is slightly crispy.
- Using a slotted spoon, transfer the chorizo to a bowl, leaving the flavoured oil in the pot. This will add flavour to the soup with no need to add any extra oil.
- Return the pot to the heat and add the beef. Cook, stirring occasionally, for about 10 minutes until evenly browned.
- Return the chorizo to the pot with the tomatoes and their juice, peppers and water. Bring to a boil, then stir in the lima beans, corn, oregano and paprika.
- Reduce the heat, cover and simmer over a low heat for 30 minutes until the beef is tender.
- Season to taste and serve scattered with parsley.
Recipe Notes
Per Serving: 381 Calories, 37 g protein, 9.5 g fat of which 3.5 g saturated, 33 g carbohydrate, 10 g fibre
