I have this awesome foodie friend named Adam. Adam J. Holland is his name and he cooks some crazy good food and shares it with the world on his website The Unorthodox Epicure. Not only is he talented food-wise, he is also a talented and witty writer. Do pop over to his blog at some point and check him out.
Now, on to this fabulous soup that I “stole” from Adam. His version of this recipe is not a soup, but since I am a soup fanatic I just had to transform it into one. I added a few other tweaks, but the base recipe is fabulous on its own. My family LOVED this soup, and the hubs declared it a soup that I MUST make again! How’s that for a complement? He tends to be wary whenever I spring something “different” on him. I am very happy to have a new soup to add into the rotation! After I took my photos my husband decided to crush up some tortilla chips and add it to the soup. It was a GREAT idea! It complemented the soup very nicely.
OH! And to those of you who celebrate St. Valentine’s Day, I wish you a very Happy Valentine’s Day filled with Love and Food! ❤
Mexican-Style Beef with Cabbage Soup
Adapted from Mexican-Style Beef with Cabbage at The Unorthodox Epicure
2 teaspoons olive or vegetable oil
1/2 cup chopped onion
1/2 jalapeño, chopped (I used my dehydrated jalapeños)
1/2 cup tomato, chopped
1 tablespoon tomato paste
1 clove garlic, peeled and minced
1/2 pound lean ground beef
1 teaspoon chile powder (I used Ancho)
Lots of ground black pepper and a wee bit of salt, to taste
3 cups beef stock, preferably homemade
2 cups shredded cabbage or chopped (I used my Ninja processor)
1/4 cup chopped cilantro
2 teaspoons fresh-squeezed lime juice
Tortilla chips, for garnish (optional)
In a Dutch oven or soup pot, heat the oil over medium heat. Add the onion and cook until starting to soften, about 5 minutes.
Add the garlic, jalapeño, tomatoes, tomato paste, chile powder, and ground black pepper and salt. Stir and cook for about 7 more minutes.
Add the ground beef to the pot, breaking it up with your spatula. Cook until the beef is no longer pink.
Add the beef stock, cabbage, cilantro, and lime juice. Bring up to a simmer and cook for about 10 minutes more. Serve in bowls and garnish with tortilla chips (optional).