Recipe by EdsGirlAngie
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!
Top Review by LARavenscroft
Made for My 3 Chefs (category: Soup's On!). This was absolutely wonderful and so easy to make. The flavors blended very well together. I liked the fact that it uses only 1/2 pound of ground beef - a penny pinching recipe! These days that's very important. Thanks for posting this Angie!
- 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 See How It's Made
- In a large saucepan, combine broth, water, corn, oregano, bay leaf, thyme, tomato paste, salt, cayenne pepper and green bell pepper.
- Bring mixture to a boil, then simmer on low heat for about 30 minutes.
- 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.
- Add the ground beef and cook with onion-garlic mixture on medium heat until beef is well-browned, stirring frequently.
- Add beef-onion mixture to broth-water mixture.
- Simmer on low for another 20 minutes.
- Taste for saltiness; add a little more water if necessary.
- Leftover soup thickens slightly overnight (and tastes great the next day).
- Thin with a little more water if you wish.