About this recipe: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 pepper broth that's studded with golden sweetcorn and creamy butter beans. Serve with warm tortillas to complete the meal.
50g chorizo sausage, diced
450g lean braising steak, cut into 1cm strips
2 x 400g cans chopped tomatoes
125g roasted red peppers, drained and thinly sliced
400g can butter beans, drained
350g frozen sweetcorn
1 tsp dried oregano
1 tsp paprika
2 tbsp roughly chopped fresh flat-leaf parsley
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Method Prep:10min › Cook:45min › Ready in:55min
Fry the chorizo in a heavy saucepan or a flameproof casserole over a medium heat for about 5 minutes until some of the fat is released and the chorizo is slightly crispy. Using a draining spoon, transfer the chorizo to a bowl, leaving the paprika 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, peppers and 500ml water. Bring to the boil, then stir in the butter beans, sweetcorn, oregano and paprika. Reduce the heat, cover and simmer over a low heat for about 30 minutes until the beef is tender. Season to taste and serve scattered with parsley.
*The whole soup can be made up to 1 day ahead. Allow to cool completely, then keep in the fridge until needed. Reheat gently, taste for seasoning and sprinkle with chopped parsley. *To lighten the soup, you could replace the beef with the same weight of lean chicken thigh meat.