South American beef and pepper soup
This main meal soup is sure to appeal to the heartiest of appetites. Lean pieces of beef are simmered slowly in a rich, spicy tomato and red pepper broth that’s studded with golden corn and creamy lima beans. Serve with warm tortillas to complete the meal.
50 grams (1 3⁄4 oz) chorizo sausage, skinned and diced
500 grams (1 lb) lean stewing beef, cut into 1 cm strips
796 ml can chopped tomatoes
125 grams (4 oz) chargrilled red peppers, drained and thinly sliced
2 cups water
1⁄2 a 796 ml can lima beans, drained and rinsed
2 cups frozen corn kernels
1 teaspoon dried oregano
1 teaspoon paprika
2 tablespoons roughly chopped fresh flat-leaf parsley
1.Fry the chorizo in a heavy pot or flameproof casserole dish over a medium heat for about 5 minutes until some of the fat is released and the chorizo is slightly crispy. Using a slotted spoon, transfer the chorizo to a bowl, leaving the flavoured oil in the pot. This will add flavour to the soup with no need to add any extra oil.
2.Return the pot to the heat and add the beef. Cook, stirring occasionally, for about 10 minutes until evenly browned.
3.Return the chorizo to the pot with the tomatoes and their juice, peppers and water. Bring to a boil, then stir in the lima beans, corn, oregano and paprika. Reduce the heat, cover and simmer over a low heat for 30 minutes until the beef is tender. Season to taste and serve scattered with parsley.
Cook’s tips• The soup can be made up to 1 day ahead. Allow to cool completely, then keep in the refrigerator until needed. Reheat gently, taste for seasoning and sprinkle with chopped parsley.• Chargrilled red peppers can be bought from delicatessens and supermarkets. They are usually stored in oil, so make sure to drain them well. Variation• To lighten the soup, you could replace the beef with the same weight of chicken thigh meat.
Serves 4
Preparation time 10 minutes
Cooking time 45 minutes
Each serving
37 g protein • 9.5 g fat of which 3.5 g saturates • 33 g carbohydrate • 10 g fibre • 381 Calories
