Name: Mexican soup with minced meat and tomato puree
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 porcji
Cuisine: Meksykańska
Ingredients: 500 g mięsa mielonego wołowego; 2 cebule; 2 marchewki; 4 średnie ziemniaki (opcjonalnie); 3 ząbki czosnku; 400 g czerwonej fasoli konserwowej; 400 g kukurydzy konserwowej; 450 ml soku przecierowego z pomidorów; 2 łyżki oleju; 500 ml wody; 250 ml bulionu wołowego; 1 łyżka słodkiej papryki; 1/2 łyżeczki papryki wędzonej; 1 łyżeczka soli; 1 łyżeczka cukru; 1/2 łyżeczki chili; 1/2 łyżeczki świeżo mielonego pieprzu; 1/2 łyżeczki kminu rzymskiego; 1/2 łyżeczki oregano

If you like filling, one-pot meals with a distinct flavor, this Mexican soup will be a hit. The combination of ground meat, beans, corn, and aromatic spices creates a thick, warming soup that's perfect for a family lunch or dinner.

In this recipe, instead of canned tomatoes and concentrate, we use tomato puree juice, thanks to which the soup has a natural tomato flavor and the right consistency.

Ingredients for Mexican soup

500 g of minced beef
2 onions
2 carrots
4 medium potatoes (optional)
3 cloves of garlic
400 g canned red beans
400 g canned corn
450 ml tomato puree juice
2 tablespoons of oil
500 ml of water
250 ml beef broth
1 tablespoon sweet paprika
1/2 teaspoon smoked paprika
1 teaspoon of salt
1 teaspoon of sugar
1/2 teaspoon chili
1/2 teaspoon freshly ground pepper
1/2 teaspoon cumin
1/2 teaspoon of oregano

Mexican soup recipe

1. Prepare the vegetables

Dice the onion. Peel the carrot and cut it into thin strips or half-moons. Peel the potatoes and cut them into 1-2 cm cubes. Press the garlic through a garlic press.

Heat a tablespoon of oil in a large skillet. Add the onion and sauté for about 5 minutes, until translucent. Then add the garlic, carrots, and potatoes and sauté for another 8–10 minutes, stirring occasionally.

Transfer the sautéed vegetables to a large pot. Add the pureed juice and 500 ml of water and place over low heat.

2. Fry the meat

In the same pan, heat the second tablespoon of oil. Add the ground beef and fry for about 8–10 minutes, breaking it up with a spatula.

Towards the end of cooking, add the sweet paprika, smoked paprika, chili pepper, cumin, oregano, and salt. Mix thoroughly.

3. Cook the soup

Add the fried meat to the pot. Then pour in the broth and the remaining glass of water. Add a teaspoon of sugar and mix thoroughly.

Cook everything over low heat for about 10 minutes.

Then add the drained beans and corn. Cover and cook for another 20 minutes, until the potatoes are tender and all the flavors have melded well.

Finally, taste the soup and season with additional salt, pepper or chili if necessary.

How to serve Mexican soup?

This Mexican soup with minced meat tastes great with crispy bread or baguette.

Before serving, you can add:

slices of pickled jalapeño peppers,
fresh coriander or parsley,
grated cheddar or parmesan,
a dollop of sour cream or thick natural yogurt.

A few tips

If you like spicier food, increase the amount of chili or add a few slices of fresh pepper.
Potatoes are an optional addition, but they make the soup even more filling.
It is a good idea to drain beans and corn well before adding them to the pot.
Real Mexican soup It comes in many regional versions. This recipe is inspired by Mexican cuisine and makes a great warming, one-pot dinner.
The soup tastes even better the next day when all the spices have time to combine.

If you are looking for an idea for a quick and filling dinner, this one is for you. Mexican soup recipe with ground meat and tomato puree is definitely worth trying. Thanks to simple ingredients and an intense tomato flavor, you'll create a dish the whole family will enjoy.

Mexican soup with minced meat – recipe

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