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.
*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.
Yummy and so easy to make. I 'roasted' my own peppers by cooking them under the grill in order to remove the skins. Lovely and warming with the paprika too. - 22 Oct 2011
Really tasty. Easily makes enough for 4 people as stated. Would def have again. Tweaks: used twice as much chorizo to use what I had up; fried a raw pepper in with the chorizo rather than use a roasted one; used tinned sweetcorn instead of frozen; used kidney beans instead of butter beans as shop had none. - 27 May 2017