South American Beef and Pepper Soup

 

                    This main meal soup is sure to appeal to the heartiest of appetites. Lean pieces of beef are simmered slowly in a rich, spicy tomato and red pepper broth that s studded with golden corn and creamy lima beans. Serve with warm tortillas to complete the meal.

Serves 4 

• 50 gr chorizo sausage, skinned and diced
• 500 gr lean stewing beef, cut into 1 cm strips (or chicken thigh meat)
• 796 ml can chopped tomatoes
• 125 gr chargrilled red pepper, drained and thinly sliced
• 500 ml water
• Half a 796 ml can lima beans, drained and rinsed
• 500 ml frozen corn kernels
• 5 ml dried oregano
• 5 ml paprika
• 30 ml roughly chopped fresh flat-leaf parsley

1. 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.
2. Return the pot to the heat and add the beef ; cook, stirring occasionally, for about 10 minutes until evenly browned.
3. 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.
4. Reduce the heat, cover and simmer over a low heat for 30 minutes until the beef is tender.
5. Season to taste and serve scattered with parsley.

Each serving : 37 g protein, 9.5 g fat, 33 g carbohydrate, 10 g fibre, 381 Calories.

BON APPETIT