Evangeline Parish Corn & Beef Soup |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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An uncomplicated, well-seasoned Cajun-style soup. This makes a nice, satisfying weeknight supper, and can be made a little more substantial by adding some cooked rice. Remember to remove the bay leaf before serving! Ingredients:
1 tablespoon olive oil |
1/2 medium onion, chopped |
3 1/2 cloves garlic, minced |
1/2 lb ground beef (i use sirloin because it's less fatty) |
2 cups beef broth or 2 cups vegetable broth |
2 cups water |
1 (15 ounce) can no-salt-added corn, with liquid |
1/2 teaspoon dried oregano |
1 bay leaf |
1/4 teaspoon dried thyme |
2 tablespoons tomato paste |
1/2 teaspoon salt |
1/2 teaspoon cayenne pepper |
1 small green bell pepper, chopped |
Directions:
1. In a large saucepan, combine broth, water, corn, oregano, bay leaf, thyme, tomato paste, salt, cayenne pepper and green bell pepper.
2. Bring mixture to a boil, then simmer on low heat for about 30 minutes.
3. Meanwhile, in a medium saucepan, combine olive oil, onion, and garlic; saute on low heat for 10 minutes or until onion is transparent and garlic is golden but not brown.
4. Add the ground beef and cook with onion-garlic mixture on medium heat until beef is well-browned, stirring frequently.
5. Add beef-onion mixture to broth-water mixture.
6. Simmer on low for another 20 minutes.
7. Taste for saltiness; add a little more water if necessary.
8. Leftover soup thickens slightly overnight (and tastes great the next day).
9. Thin with a little more water if you wish.
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