Guatemalan Picadillo Soup

Ingredients

• 1 lb (450g) ground beef 1 lb (450g) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 1 can (14 oz) diced tomatoes 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 22g, 6g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. 3.
   Stir in the diced carrots, potatoes, bell pepper, peas, and corn. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Pour in the beef or vegetable broth and diced tomatoes with their juice. Add the cumin, paprika, dried oregano, salt, and pepper. Stir well to combine.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the Guatemalan Picadillo Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. You can also substitute it with ground turkey or chicken for a lighter version.
• Diced tomatoes — If fresh tomatoes are in season, you can use 2-3 chopped tomatoes instead of canned diced tomatoes for a fresher taste.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley for a similar herbaceous flavor.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeño or a pinch of cayenne pepper to the soup.
• If you prefer a thicker soup, you can mash some of the cooked potatoes with a fork to create a creamier texture.
• Serve the soup with a side of warm tortillas or crusty bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will intensify over time, making it even more delicious.
• Feel free to customize the vegetables according to your preference. You can add zucchini, green beans, or any other vegetables you enjoy.

Serving advice

Serve the Guatemalan Picadillo Soup in individual bowls, garnished with fresh cilantro. Accompany it with warm tortillas or crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, you can drizzle a swirl of sour cream or yogurt on top of the soup and sprinkle some additional chopped cilantro. This adds a creamy element and a pop of color to the dish.