I’ve come to the conclusion that I spend most of my life in either a kitchen or the grocery store.The rest of the time I’m dreaming about possible meals and restaurants. (Like yesterday?)
I’m okay with that though. In fact, that’s what inspired me to make this soup.
This soup came courtesy of a recipe I’d folded down the corner of while on the plane back to D.C. last week, from the latest issue of Sunset magazine (LOVE). I dumbed down their recipe.. not that I don’t think you’re all smart. It’s my own skills and lack of patience I worry about, really.
So if you came hoping for something complicated today… welp, no sir, I can’t help you. This is so very simple – just a light soup filled with tender chunks of lean beef and subtle spice in the way of green chilis.
The addition of these peppers won’t light your mouth on fire, but you’ll know they’re there, ya know?
And the onions! I mean, what more do you want?
Granted I usually like my beef soups a bit on the thicker side (like a stew), and if I wasn’t on Paleo right now I might have added white potatoes or a touch of flour to the mix, just for kicks. But on it’s own, this recipe provides a lovely little bowl of flavor. Not too heavy, not too light.
It gets the job done.
And this hit the spot last night after I’d come how sweaty from the gym, covered in the rainy-snow situation that was happening outside. I’d never been so glad to have prepped a meal in advance before. Great paired with a side of steamed veggies and a sweet potato.
Give it a shot. Someone spending 90 percent of her time surrounded by food can’t wrong.. right?
Green Chili Beef Soup
*inspired by a Sunset Magazine recipe
- 1.5 pound lean beef (stew meat)
- 1/2 large white onion
- 4 cups beef broth
- 2 cans of diced, seedless green chilis (8 oounces total)
- 1 cup water
- 2 tsp cumin
- 1 tsp garlic powder
- salt and pepper, to taste
1. Brown beef in a large pan until no longer red, seasoned with salt (to taste) and 1 tsp of cumin. Halfway through cooking, add onion and continue to cook until onions are just getting soft.
2. Move beef and onion to a large pot, including juice created from browning the beef, and then add broth, water, and chilis. Add garlic powder and remaining teaspoon of cumin, plus salt and pepper to taste. Bring to a boil; let boil for about 5 minutes.
3. Simmer for 30-40 minutes partly covered, stirring occasionally. Be sure to skim off any fat that may rise to the surface from the beef. Serve hot.