Description
Mexican Picadillo Soup
Ingredients
1 lb ground beef
1 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
2 carrots, diced
2 potatoes, diced
1 cup diced tomatoes (fresh or canned)
4 cups beef broth
1/2 cup uncooked pearl barley or rice
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp smoked paprika
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)
Directions
Cook ground beef: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Remove excess grease if necessary.
Sauté aromatics: Stir in onion and garlic. Sauté for 3-5 minutes until softened.
Add vegetables and spices: Add carrots, potatoes, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
Build the soup base: Pour in beef broth and bring to a boil. Stir in pearl barley or rice. Reduce heat to a simmer and cook for 20-25 minutes, or until the barley/rice and vegetables are tender.
Adjust seasoning and serve: Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh cilantro.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 310 kcal per serving
#MexicanPicadilloSoup #HeartySoups #ComfortFood #EasyDinners #SoupSeason
