Beef Fajita Soup
I always say I make the best meals when I am in a rush, just have an idea that sounds yummy, and throw stuff in a pot! I am by nature a dump cook, and it served me well tonight...this soup was delicious!!
If you like foods with a Mexican flair, you will love it!
What you will need:
-1 lb lean ground beef (I use 90/10)
-1 15 oz can of black beans, rinsed
-1 14.5 oz can of fire roasted diced tomatoes
-1 small/medium white onion, diced
-2 celery stalks, rinsed and diced into thin slices & the leaves of one stalk (whole)
-1 cup of chopped bell peppers (I used red and green)
-1/2 cup fresh cilantro, gently chopped
-the juice of 2 limes
-2 beef bouillon cubes
-1/2 tsp chili powder (you can omit this if you prefer)
-1 bay leaf
-2 tsps of extra virgin olive oil
-black pepper to taste
-5 cups of water
Toppings, add to your liking:
-dollop of nonfat/low fat plain greek yogurt (instead of sour cream)
-shredded Mexican or cheddar cheese
-avocado, diced
-extra fresh cilantro
-hot sauce
-serve with a side of multigrain tortilla chips
How to make it:
Put a large soup pot on the stove, on medium/high heat. Add your 2 tsp of olive oil, then your lean ground beef, diced onion, chopped celery, celery leaves, dash of black pepper and bay leaf. Keep stirring until meat is broken into small pieces, I do this with a wooden spoon, and meat is almost completely browned, took me about 7 minutes. Onions and celery should begin to soften. Remove celery leaves.
Add 5 cups of water and turn up to high heat. Add bouillon cubes, fire roasted diced tomatoes, black beans, bell peppers, cilantro, chili powder and lime juice. Stir well. As soon as is starts to boil, turn onto low heat and let simmer for about 10 minutes, stirring frequently.
It is that simple! DONE!
Now, ladel some soup into a bowl and add your favorite toppings! I topped mine with a little greek yogurt, shredded cheese, avocado & hot sauce! So yummy!
ENJOY!
