If you have been around for a while you will know my love of zip lock bags. You will also know that I love to fill the freezer with bags of food that may or may not have labels on them. Hence this post from a few months back!
When we moved into our rental, I was faced with an empty freezer and I was sure that I could start a ordered and labelled system..... 😳 I can't lie, I am afraid the system fell apart pretty quickly and I do have a few zip lock bags that could be frozen miso soup, peppercorn sauce or something completely different! However before my ordered labeled system failed I did label up several bags of shredded beef. I had thought I might defrost it and add it to sandwiches for Stew, but the week after I froze it he requested a week of no bread. So there the beef stayed. I wasn't worried as left over beef is never wasted! Whether the beef be from a Sunday roast, or slow cooked in a pot roast this recipe is a great way of making a small amount of meat go a long way. This is also great with leftover chicken, which we rarely have in our house!
The flavours of this soup are touching on Mexican and the addition of the coco powder gives it an amazing depth. As with most dishes I cook, you can easily change the chilli content depending on your palette.
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- 2 onions
- 1 red capsicum
- 1 tablespoon olive oil
- 2 carrots
- 2 tins of tomatoes
- 1 tsp ground coriander
- 1 tsp salt
- ½ tsp coco powder
- ½ teaspoon chilli flakes
- 150g cooked shredded beef (or chicken)
- small handful of shredded mozzarella
- handful of coriander to serve
- Roughly chop the onion and red capsicum.
- Heat the olive oil in a large saucepan and gently fry the onion and capsicum until softened.
- Chop the carrots into small dice.
- Add the carrot and tins of tomatoes to the onions and capsicums.
- Fill one of the tomato tins with water and add that to the soup
- Bring to a simmer then add the coriander, salt, coco powder and chilli flakes.
- Simmer over a low heat for 15 minutes, stirring occasionally, until the carrots are cooked and the soup has thickened slightly.
- Add the beef (or chicken) and cook gently for 2-3 minutes to heat the meat. Take care not to over cook the meat.
- Check the seasoning and serve garnished with chopped coriander and a sprinkling of mozzarella.