This Mexican Picadillo Soup will warm your soul and take you back to your mom’s or grandma’s kitchen. You got your meat, veggies, and savory tomato sauce in one delicious bowl.
This dish is one of those memorable childhood Mexican dishes that mom and grandma always make. Typically, it’s served with fresh homemade flour tortillas.
What is Mexican Picadillo Soup?
It’s a soup with ground beef, vegetables, and a flavorful tomato sauce. It can be made in different ways depending on where you are from. This is how I make mine.
How to store?
Any remaining can be stored in an airtight container or glass mason jar (mason jars are my favorite for soups) and placed in the refrigerator for up to a week.
How to reheat?
The soup can be reheated in a pot on the stovetop over medium to high heat; it’s ready once it begins to boil. You can also use the microwave by placing soup in a microwave-safe bowl and reheating it in one-minute increments, mixing the soup in between.
What can be prepped ahead?
The tomato sauce can be prepped and stored in the refrigerator in an airtight container or jar for up to a week. The onion and green bell pepper can be diced and placed in the refrigerator in an airtight container for up to 3-4 days. Chop and peel the carrots and potatoes, place them in a container with a lid, cover the veggies with water, and place them in the refrigerator for 2-3 days.
Here are other recipes you might like
Simple Beef and Vegetable Soup
Ground Beef and Vegetable Soup
Let’s start making Simple Made From Scratch Mexican Picadillo Soup
Ingredients you will need
For the tomato sauce
- Tomato sauce
- Onion
- Garlic cloves
- Oregano– If you don’t find it in the spice section of your grocery store, you will find it in the Mexican section of your grocery store.
- Ground cumin
- Salt
For the soup
- Oil- Any neutral oil, such as canola, vegetable, or avocado, will work.
- Onion
- Green bell pepper
- Ground beef– I use 93/7 percent fat; you can use a higher fat percentage, only remove excess fat after step 3.
- Beef broth- You can use water if you don’t have beef broth.
- Russet potatoes– I don’t peel the potatoes, but if the peel bothers you, you can peel the potatoes.
- Carrots
- Bay leaf
Instructions
- Place tomato sauce, onion, garlic cloves, oregano, ground cumin, and salt; blend until smooth and set aside.
- In the 5-quart pot over medium to high heat, add oil. Once the oil is hot, add onion and green bell pepper; saute for 2-3 minutes until translucent.
- Add ground beef and begin breaking apart with the meat chopper; once it’s broken, mix and cook it with a big kitchen spoon until it’s no longer pink.
- Add beef broth, russet potatoes, carrots, bay leaf, and tomato sauce made in step 1.
- Bring to a boil and down to a simmer; simmer for 25-30 minutes until the potatoes and carrots are cooked.
Simple Made From Scratch Mexican Picadillo Soup
- Total Time: 40 minutes
- Yield: 6 1x
Description
This Mexican Picadillo Soup will warm your soul and take you back to your mom's or grandma's kitchen. You got your meat, veggies, and savory tomato sauce in one delicious bowl.Â
Ingredients
Tomato sauce
- 1 15 oz can tomato sauce (or 2 16 oz cans )
- 1/8 small onion
- 2–3 garlic cloves
- 2 teaspoon oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
Picadillo soup
- 2 tablespoon neutral oil (canola, vegetable or avocado)
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 1 pound ground beef, 93/7 percent fat (you can use a higher percentage of fat )
- 4 cups beef broth (or water)
- 4 medium russet potatoes, cubed (I keep the peel on, but you can peel them if the peel bothers you)
- 4 medium carrots, peeled and cubed
- 1–2 bay leaf
Instructions
- In the blender, place tomato sauce, onion, garlic cloves, oregano, ground cumin, and salt; blend until smooth and set aside.
- In the 5-quart pot over medium to high heat, add oil. Once the oil is hot, add onion and green bell pepper; saute for 2-3 minutes until translucent.
- Add ground beef and begin breaking apart with the meat chopper; once it has broken, mix and cook it with a big kitchen spoon until it's no longer pink.
- Add beef broth, russet potatoes, carrots, bay leaf, and tomato sauce made in step 1.
- Bring to a boil and down to a simmer; simmer for 25-30 minutes until the potatoes and carrots are cooked.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
