Mexican beef, tomato and bean soup

Mexican beef, tomato and bean soup

Ingredients (4 servings)

2 tablespoons extra virgin olive oil

500g beef chuck steak, trimmed, cut into 5cm pieces

1 medium brown onion, finely chopped

2 garlic cloves, crushed

2 teaspoons ground cumin

1 teaspoon paprika

400g can diced tomatoes

3 cups beef stock

2 teaspoons Tabasco sauce

1 red capsicum, finely chopped

1 yellow capsicum, finely chopped

400g can red kidney beans, drained, rinsed

¾ cup fresh coriander leaves

¼ cup sour cream and lime wedges, to serve


Heat ½ the oil in a large saucepan over medium heat. Add beef. Cook, stirring, for 5 minutes or until browned. Transfer to a bowl.

Add remaining oil to pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic, cumin and paprika. Cook, stirring, for 1 minute or until fragrant.

Add tomatoes, stock, Tabasco sauce and 2 cups of water. Bring to the boil. Return beef to soup. Reduce heat to low. Simmer, covered, for 45 minutes.

Add capsicum. Simmer, covered, for a further 15 minutes or until beef is tender. Using a slotted spoon, transfer beef to a board. Using 2 forks, shred beef. Return beef to soup. Add beans. Season with salt and pepper. Simmer for 5 minutes.

Stir ½ the coriander into soup. Ladle soup among serving bowls. Top with sour cream and remaining coriander. Serve with lime wedges.

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