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.
Ingredients
Units
Scale
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