Ingredients with Measurements:
- 1 pound of ground beef
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of diced tomatoes (14.5 oz)
- 1 can of kidney beans, drained and rinsed (15 oz)
- 1 can of corn, drained (15 oz)
- 1 can of tomato sauce (8 oz)
- 4 cups of beef broth
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot, brown the ground beef over medium heat, stirring occasionally with a wooden spoon.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Drain any excess fat from the pot.
4. Add the diced tomatoes, kidney beans, corn, tomato sauce, beef broth, chili powder, cumin, salt, and pepper to the pot.
5. Stir well to combine all the ingredients.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes.
7. Taste the soup and adjust the seasoning if necessary.
8. Serve hot with your favorite garnishes.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for browning the beef and low heat for simmering the soup.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 300
Total fat: 12g
Saturated fat: 4g
Cholesterol: 50mg
Sodium: 1200mg
Total carbohydrates: 25g
Dietary fiber: 6g
Sugar: 7g
Protein: 22g
Substitutions for ingredients:
You can use ground turkey instead of ground beef. You can also use black beans instead of kidney beans and add some diced green chilies for extra flavor.
Variations:
You can add some cooked rice or quinoa to the soup to make it more filling. You can also add some chopped bell peppers or jalapenos for extra heat.
Tips and tricks:
- You can make this soup ahead of time and store it in the fridge for up to 3 days.
- You can freeze the soup for up to 3 months.
- You can top the soup with some shredded cheese, sour cream, or chopped cilantro.
Storage instructions:
Store the soup in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat the soup in a pot over medium heat until it's hot.
Presentation ideas:
Serve the soup in a bowl with some crusty bread on the side.
Garnishes:
Shredded cheese, sour cream, chopped cilantro, diced avocado, and tortilla chips.
Pairings:
This soup goes well with a green salad or some roasted vegetables.
Suggested side dishes:
Crusty bread, garlic bread, or cornbread.
Troubleshooting advice:
If the soup is too thick, you can add some more beef broth or water to thin it out. If the soup is too thin, you can let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Piodino soup is a popular dish in the southwestern United States. It's a hearty and flavorful soup that's perfect for cold winter days.
Flavor profiles:
This soup has a rich and savory flavor with a hint of spice from the chili powder and cumin.
Serving suggestions:
Serve the soup hot with your favorite garnishes and a side of crusty bread.
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