Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can kidney beans, drained and rinsed (15 oz)
- 1 can corn, drained (15 oz)
- 1 can tomato sauce (8 oz)
- 4 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat.
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, paprika, cayenne pepper, salt, and pepper to the pot. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-30 minutes.
5. Stir in the chopped cilantro and let the soup simmer for an additional 5 minutes.
6. Serve the soup hot with a wedge of lime on the side.
Time:
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 25g
Protein: 24g
Sodium: 1100mg
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.
- Frozen corn can be used instead of canned corn.
Variations:
- Add diced bell peppers or jalapenos for extra spice.
- Top with shredded cheese, sour cream, or avocado.
- Use vegetable broth instead of beef broth for a vegetarian version.
Tips and tricks:
- Make the soup ahead of time and let it simmer on low heat until ready to serve.
- Adjust the spice level to your liking by adding more or less cayenne pepper.
- Serve with tortilla chips or crusty bread for dipping.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of cilantro.
Garnishes:
- Fresh cilantro
- Shredded cheese
- Sour cream
- Avocado
Pairings:
- Cornbread
- Salad
- Rice
Suggested side dishes:
- Tortilla chips
- Crusty bread
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 the liquid.
Food safety advice:
- Make sure the ground beef is fully cooked before adding the other ingredients.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Tumazzu soup is a traditional Italian-American soup that originated in the early 1900s. It typically includes ground beef, vegetables, and pasta in a tomato-based broth.
Flavor profiles:
This soup is spicy, savory, and slightly sweet from the tomatoes and corn.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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