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