Calories
183.7 kcal
Protein
45.6 g
Fat
65.8 g
Carbohydrates
24.1 g
Wash, peel and dice the onion, carrots and celery. Put them into a large pre-greased saucepan with olive oil. Fry all on low heat until the vegetables are soft.
Add the chopped bell pepper, garlic, jalapeno and seasonings to your taste. Simmer for about 2 minutes. If you want to understand if the vegetables are stir-fry ready, look for them to change their color slightly, to be soft, and release some of their juices. Do not allow them to form a crust!
Pour the beef broth over the vegetables, which you can cook beforehand with beef meat or go for a pre-cooked one. Heat it a little. Add cilantro, diced tomatoes with juice, corn, minced meat, black and kidney beans. (drain the liquid from the canned ingredients).Mix everything together. Bring it to a boil and simmer for 30 minutes over low heat. Be careful to not overcook the ingredients, otherwise you will end up with a thick purée mixture.
When your soup is done, pour it into a bowl and serve. Enjoy your meal! You can serve it with sliced avocado, garlic buns or nacho chips.
If you have a lot of leftovers, you can freeze it. To do this, pour the soup into airtight bags and release excess air. Place in the freezer, and when you want to make soup, just take one bag and heat its contents in a saucepan.
Of course, you can adjust the seasoning as needed, using different amounts of jalapeño peppers and varieties.
To speed up the cooking even more, use salsa instead of onion.
If you want a thicker soup, give up the broth.
Bon Appetit!
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