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A great soup for the chilly months ahead. Can be prepared and stored in the freezer for a later use. Super easy and flavorful.
In a Dutch oven over medium heat add ground beef and cook for 6-7 minutes or until mostly browned (try to leave some larger chunks of beef). Drain grease. Add diced onion, diced bell pepper, cumin and black pepper and stir gently to mix. Add diced tomatoes and beef stock and stir together. Place lid on and cook for 22-25 minutes stirring a few times during cooking time.
Serve in bowls with a dollop of sour cream, a few slices of avocado, cheese and tortilla chips. Absolutely delicious! Hope you will enjoy.
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C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 10.7.2014
Hi Joanne, Thank you so much for trying the Soup! I am always happy to receive feed back and appreciate your suggestions! Psssst. I did not know Ms. Ree had a version but I will check it out so you can see I really do create original recipes! HeHe Thanks again and have a great day. Cheryl
Joanne on 10.6.2014
Nice Soup! One note about diced canned tomatoes….Use Rotel,usually found in Mexican isle. Rotel ORIGINAL diced tomatoes are HOT and spicy. Rotel mild is bland…really bland. Rotel w/ cilantro,lime juice, and spicy jalapeno is not too spicy at all….just a mild kick. Plus you cannot taste the cilantro at all,so you may need to add more IF you like cilantro( I am not o fan). I use 1 can original & 1 can cilantro/ lime/ jalapeno Then I tone down the heat IF need be w/ a dollop of sour cream or plain yogurt,with cumin or cilantro added in . See Ree’s ( pioneerwoman) version too