1 day ago
Wednesday, 10 June 2009
I make this soup often especially when there are leftovers to be used up. I try not to waste any food if I can help it. So as for the vegetables in this soup you can add as many or as few of any kind that you like or have on hand. I wanted to add corn but I ran out of space in my pot. We ate this stuff for three different meals it was so good. Last night's dinner finished it off with a piece of crusty bread.
* Just a note I used Emeril's SW Essence which is mostly chilipowder, cumin, coriander and sweet paprika, so if you don't have it you might try a combination or one of those ingredients or nothing it doesn't require it.
1 rib celery
* 2 tsp Emeril's SW Essence - optional
1 tsp rock salt
3/4 c black beans precooked
1 tsp smokehouse ground black pepper (any black pepper will do)
1 pound ground beef or ground mince
2 shallots chopped
2 cans chopped tomatoes
3 large potatoes, chopped and pre-cooked
3 carrots, chopped and pre-cooked
2 1/2 cups chicken stock
1/2 cabbage pre-cooked
1/2 tsp Liquid Smoke - optional but recommended
1/2 c green garden peas
Oil for browning the meat (I use ground nut oil aka sunflower oil)
Parsley chopped, optional for garnish
Brown the ground beef in a little oil, when it's mostly done add in the shallots and celery and continue to brown until the shallots are caramelized a little. Set aside.
In large pot add tomatoes,chicken stock, Emeril's essence, beef mixture,Liquid Smoke and rock salt. Let this all simmer for about 10 minutes. Add in remaining vegetables except garden peas and turn down to the lowest simmer you have, put a lid on it and let it simmer for 30 minutes. Take lie off and remove from heat and stir in garden peas. Put lid back on and let it sit for about 15 minutes before you serve. Enjoy !