Ingredients with Measurements:
- 1 lb. ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz.) diced tomatoes
- 1 can (15 oz.) kidney beans, drained and rinsed
- 1 can (15 oz.) corn, drained
- 1 can (8 oz.) tomato sauce
- 4 cups beef broth
- 1 tsp. chili powder
- 1 tsp. cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
Step-by-Step Instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the diced tomatoes, kidney beans, corn, tomato sauce, beef broth, chili powder, cumin, salt, and pepper to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-30 minutes.
5. Serve the soup hot with shredded cheese, sour cream, and chopped green onions as desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 32g
Protein: 28g
Sodium: 800mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Black beans or pinto beans can be used instead of kidney beans.
- Fresh or frozen corn can be used instead of canned corn.
Variations:
- Add diced bell peppers or jalapeños for extra flavor and spice.
- Use vegetable broth instead of beef broth for a vegetarian version.
- Top the soup with crushed tortilla chips for added crunch.
Tips and Tricks:
- For a thicker soup, add less beef broth.
- To make the soup spicier, add more chili powder or cayenne pepper.
- Leftover soup can be frozen for up to 3 months.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation Ideas:
Serve the soup in individual bowls and top with shredded cheese, sour cream, and chopped green onions.
Garnishes:
Shredded cheese, sour cream, chopped green onions
Pairings:
Serve the soup with crusty bread or cornbread.
Suggested Side Dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the soup is too thin, let it simmer for longer to reduce the liquid.
- If the soup is too thick, add more beef broth or water.
Food Safety Advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Jésuite soup is a traditional French-Canadian dish that originated in Quebec. It is typically made with ground beef, tomatoes, beans, and corn.
Flavor Profiles:
Savory, slightly sweet, and slightly spicy
Serving Suggestions:
Serve the soup hot with crusty bread or cornbread.
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