Ingredients with Measurements:
- 1 pound of beef, cut into small cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 2 cups of beef broth
- 1 can of diced tomatoes
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the beef cubes and cook until browned on all sides.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
4. Add the beef broth, diced tomatoes, black beans, corn, ground cumin, chili powder, salt, and pepper to the pot.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-30 minutes.
6. Taste the soup and adjust the seasoning if necessary.
7. Serve the soup hot with a lime wedge and chopped cilantro on top.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the beef, then low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 35g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- Ground beef or ground turkey can be used instead of beef cubes.
- Vegetable broth can be used instead of beef broth for a vegetarian version.
- Pinto beans or kidney beans can be used instead of black beans.
- Frozen corn can be used instead of canned corn.
Variations:
- Add diced bell peppers or jalapeños for extra flavor and spice.
- Top the soup with shredded cheese, sour cream, or avocado.
- Serve the soup with tortilla chips or cornbread on the side.
Tips and tricks:
- Browning the beef cubes before adding the other ingredients adds extra flavor to the soup.
- Letting the soup simmer for at least 20 minutes allows the flavors to meld together.
- Squeezing the lime wedge over the soup before serving adds a bright, citrusy flavor.
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 medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a lime wedge and chopped cilantro on top.
Garnishes:
Lime wedges and chopped cilantro.
Pairings:
Serve the soup with a side salad or crusty bread.
Suggested side dishes:
- Mixed green salad with a citrus vinaigrette
- Cornbread muffins
- Tortilla chips and guacamole
Troubleshooting advice:
- If the soup is too thick, add more beef broth or water to thin it out.
- If the soup is too thin, let it simmer for a longer period of time to reduce and thicken.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Kosereva soup is a hearty and flavorful soup that originated in Mexico. It is typically made with beef, black beans, corn, and spices.
Flavor profiles:
This soup is savory, slightly spicy, and has a hint of sweetness from the corn.
Serving suggestions:
Serve the soup hot with a lime wedge and chopped cilantro on top.
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