Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 4 cups beef broth
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot, cook ground beef over medium-high heat until browned. Drain any excess fat.
2. Add chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add black beans, diced tomatoes, diced green chilies, beef broth, ground cumin, chili powder, salt, and pepper to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce heat to low and simmer for 20-25 minutes.
5. Stir in chopped cilantro and lime juice.
6. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking ground beef, low heat for simmering soup
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 290
Total fat: 12g
Saturated fat: 4g
Cholesterol: 45mg
Sodium: 1020mg
Total carbohydrates: 24g
Dietary fiber: 7g
Sugar: 4g
Protein: 22g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Red onion can be used instead of white onion.
- Vegetable broth can be used instead of beef broth for a vegetarian option.
Variations:
- Add cooked rice or quinoa to the soup for a heartier meal.
- Top with shredded cheese, sour cream, or avocado for added flavor.
- Use different types of beans, such as kidney beans or pinto beans, for a different twist on the soup.
Tips and tricks:
- Make sure to drain and rinse the black beans before adding them to the soup.
- Adjust the amount of chili powder to your desired level of spiciness.
- If the soup is too thick, add more beef broth to thin it out.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro, lime wedges, shredded cheese, sour cream, avocado
Pairings:
Serve with a side of crusty bread or tortilla chips.
Suggested side dishes:
- Mexican rice
- Grilled corn on the cob
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken.
- If the soup is too thick, add more beef broth to thin it out.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Colaz Soup is a traditional Mexican soup that originated in the state of Sonora. It is a hearty soup made with ground beef, black beans, and spices.
Flavor profiles:
The soup is savory and slightly spicy, with a hint of citrus from the lime juice.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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