South American Beef and Capsicum Soup

    1 hour

    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.

    4 people made this

    Serves: 4 

    • 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
    • 2 cups (500ml) water
    • 1 (400g) tin butter beans, drained and rinsed
    • 2 cups (350g) frozen corn kernels
    • 1 teaspoon dried oregano
    • 1 teaspoon paprika
    • 2 tablespoons roughly chopped fresh flat-leaf parsley

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. 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.)
    2. Return the pan to the heat and add the beef. Cook, stirring occasionally, for about 10 minutes until evenly browned.
    3. 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.

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    Reviews in English (1)


    This was abso lutely terrific, very tasty and so easy to make, We both loved it and had German black bread with it ,  -  21 Jul 2012