This winter wonder recipe is one of our favourite bowls of comfort, it's deliciously thick and filled with great veggies and hearty beef.
- Olive Oil - 2 tbsp.
- Red Onion - 1, finely chopped
- Garlic Cloves - 3, finely chopped
- Celery Stalks - 2, finely chopped
- Carrot - 1 large, finely chopped
- Red Kidney Beans - 1 can
- Corn - 1, small can
- Chopped Tomatoes - 2 cans
- Quality Minced Beef - 500g / 1 lbs.
- Chicken Stock - 1L /4 cups
- Chilli Powder - 1 heaped tsp.
- Ground Cumin - 2 tsp.
- Ground Cinnamon - 1 tsp.
- Salt & Pepper - to taste
Fry the ground beef in a pan, break the meat into smaller and smaller pieces. Sprinkle with salt and stir occasionally to make sure it's browning evenly. Once done, set aside.
Peel and finely chop the onion, garlic, carrot and celery. For this soup it is best to use a wide but not very deep pan. A casserole type would be ideal. Heat the olive oil on medium heat. Add the chopped red onion, garlic, carrot and celery. Gently fry without colouring for about 10 minutes or until softened.
Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper. Stir until softened and lightly coloured.
Add the drained kidney beans, corn and chopped tomatoes. Stir in the minced beef and season with a good pinch of salt and pepper. Stir in the chicken stock and bring to boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching.
Enjoy with a piece of crusty farm bread on the side.