Mexican Beef Soup

4
Servings
15m
Prep Time
2h
Cook Time
2h 15m
Ready In


"From a free recipe card from one of our national supermarkets."

Original recipe yields 4 servings
OK
  • TO SERVE

Nutritional

  • Serving Size: 1 (664.6 g)
  • Calories 601.9
  • Total Fat - 37 g
  • Saturated Fat - 15.8 g
  • Cholesterol - 261.3 mg
  • Sodium - 1403.6 mg
  • Total Carbohydrate - 40.5 g
  • Dietary Fiber - 7.4 g
  • Sugars - 7.3 g
  • Protein - 28.5 g
  • Calcium - 669.3 mg
  • Iron - 9.9 mg
  • Vitamin C - 41.7 mg
  • Thiamin - 0.3 mg

Step 1

Heat half the oil in a large deep saucepan over medium heat and add the beef and cook stirring for 5 minutes or until browned and then transfer to a heatproof bowl.

Step 2

Heat remaining oil in the same pan and add the onion and cook, stirring for 5 minutes or until softened and then add the chilli, garlic, parika, cumin, coriander and oregano and cook, stirring for 1 minute or until fragrant.

Step 3

Add the tomato, stock and 1 1/2 cups (375ml) water and bring to a simmer and then return the beer to the pan and reduce heat to low and cook, covered for 1 hour and 20 minutes.

Step 4

Add the capsicum and potato, and cook covered, for 20 minutes or until vegetables and beef are tender.

Step 5

Top the soup with sour cream and sprinkle with extra oregano and serve with lime wedges.

Tips & Variations


No special items needed.

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