Beef and Chilli Bean Soup

Beef and Chilli Bean Soup

Ingredients

• 200g (7oz) finely ground steak mince
• 2 teaspoons olive oil
• 1 red onion finely chopped
• 2 cloves garlic finely chopped
• 1 teaspoon chilli powder
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon black pepper
• 2 tablespoons tomato puree
• 400g (14oz) canned chopped tomatoes plus juice
• 1 1/3 litres (6 cups) beef stock
• 1 small aubergine half cm (quarter inch) small diced
• 1 small red pepper half cm (quarter inch) small diced
• 1 small green pepper half cm (quarter inch) small diced
• 400g (14oz) can kidney beans drained
• 2-3 teaspoons cornflour in a little water
• 3 tablespoons chopped coriander
• 4 tablespoons sour cream

Instructions

1. Heat the olive oil in the casserole.
2. Add the chopped onion and garlic and cook for a couple of minutes until softened. Stir in the ground beef and sear until lightly browned.
3. Stir in the chilli powder, paprika, cumin, ground coriander, black pepper and continue to cook for a couple of minutes more.
4. Add the tomato puree, canned tomatoes and beef stock. Bring the contents to a simmer, stir well and place the lid on. Continue to cook over a low heat for 45 minutes.
5. Stir in the chopped vegetables and kidney beans and continue cooking for 20-25 minutes.
6. Stir in enough of the cornflour and water mix to thicken slightly. Add two tablespoons of the chopped coriander. Check and adjust the seasoning to taste.
7. Ladle the soup into the soup bowls to serve and top with a spoon of soured cream and a sprinkle of the remaining freshly chopped coriander.
8. Serve with warm garlic, herb or corn bread, crackers or simply with a handful of corn chips.

Source: amazon.co.uk