This cheering, main meal soup is sure to appeal to the heartiest of appetites. Lean pieces of beef are simmered slowly in a rich, spicy tomato and red capsicum broth that's studded with golden corn and creamy butter beans. Serve with warm tortillas to complete the meal.
50g chorizo sausage, skinned and diced
500g lean beef stewing steak, cut into 1-cm strips
2 (400g) tins chopped tomatoes
125g chargrilled red capsicums, drained and thinly sliced
Fry the chorizo in a heavy saucepan or flameproof casserole dish over a medium heat for about 5 minutes until some of the fat is released and the chorizo is slightly crispy. Using a slotted spoon, transfer the chorizo to a bowl, leaving the oil in the pan. (This will add flavour to the soup with no need to add any extra oil.)
Return the pan to the heat and add the beef. Cook, stirring occasionally, for about 10 minutes until evenly browned.
Return the chorizo to the pan with the tomatoes and their juice, capsicums and water. Bring to the boil, then stir in the butter beans, corn, oregano and paprika. Reduce the heat, cover and simmer over a low heat for 30 minutes until the beef is tender. Season to taste and serve scattered with parsley.