I made this last night on a whim and it was a hit! It has the yummy Mexican flavors but it’s filling and comforting and warm on a cold crisp day. I made this in a soup pot on the stove, but if you are anticipating a busy day, this recipe would work great in a slow cooker.
There are a ton of variations you could do with this soup too. If you tolerate gluten or grains, cutting up a couple of whole grain or corn clean tortillas to throw in would make it a great tortilla soup. A cup of organic corn or black beans would be delish too. You can also swap out the beef for chicken. There are many options to suit your dietary needs. It was perfectly filling just as is. I served it alongside a spinach salad for my family.
2 lbs beef stew meat
1 red onion- diced
4 garlic cloves – minced
1-2 bell peppers (I used red and green) – diced
4 cups of beef broth
1 cup water
1 – 6oz can of organic tomato paste
1 tablespoon of cumin
1 tablespoon of oregano
1/2 teaspoon of chipotle powder
1/4 teaspoon of cayenne pepper
2 teaspoons of sea salt
1-2 teaspoons of black pepper
1-2 tablespoons coconut oil or other high heat oil (butter, tallow etc.)
Optional for garnish
Diced green onion
Shredded cheddar cheese
In large soup pot, melt oil of your choice over medium heat. Once melted, add your beef. Cook just to sear or brown the outside. This is to help lock in the flavor of your meat. Once browned, Add your diced onions, garlic and spices and diced bell peppers. Saute your mixture until your onions and bell peppers have softened. Add beef broth, water and tomato paste. Stir to incorporate ingredients well. Cover and let simmer for 45 minutes, stirring occasionally.
Top with garnishes of your choice. We used green onions and avocado. My kids added some shredded cheddar cheese to theirs. Enjoy!