Andean Spiced Beef and Rice Soup.
"It’s a hearty, flavor-packed soup combining tender spiced pulled beef and our homemade Creole rice. We’ve amped it up with a blend of spices common along the Andean mountains of South America's western coast. This blend delivers a unique kick—think cinnamon, chipotle, cumin, and more. There’s also onions, garlic, bell peppers, diced tomatoes, and black beans, all simmered in a rich broth. Finished with a squeeze of lime and fresh cilantro for a bright twist. Suggest adding sour cream, cheese, or avocado on top for extra richness. It’s a bold, comforting dish, blending two vibrant culinary worlds. Let’s get our guests excited about this fusion flavor journey!"
Ingredients:
about 20 cups or 5 L leftover Creole rice
about 8 cups or 2 L spiced pulled beef
about 4 cups or 1 L roasted corn
5 tbsp or 75 mL olive oil
8 medium white onion, diced
20 cloves garlic, minced
8 medium red and green bell pepper, diced
2*64 oz cans or ~ 3.2 L diced tomatoes, undrained
1.75 gallons or 8 L beef broth
3 cups or 0.75 L Andean spice blend (cinnamon, chipotle powder, onion powder, garlic powder, cumin, paprika)
1 64 oz can or ~ 1.8 L black beans, rinsed and drained
1/4 cup or 60 mL lime juice
to taste Salt and pepper
1 cup or 0.25 L fresh cilantro
Optional toppings: chopped cilantro, sour cream, shredded cheese, avocado slices
Ingredients Preparation
Prep the Vegetables: Dice the onions, mince the garlic, and dice the bell peppers. Set aside.
Rinse the Beans: Open the can of black beans, rinse them well, and drain.
Cooking Process
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onions and cook until translucent, about 3-5 minutes. Add the minced garlic and diced bell peppers, cooking for another 5 minutes until the peppers are soft.
Add Beef and Tomatoes: Stir in the spiced pulled beef and the diced tomatoes with their juice. Cook for a couple of minutes, allowing the flavors to meld.
Pour in Broth and Spices: Add the beef broth to the pot along with the Andean spice blend. Mix well to ensure the spices are evenly distributed throughout the soup.
Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes to blend all the flavors together.
Incorporate Rice and Beans: Add the leftover Creole rice and rinsed black beans to the pot. Continue to simmer for another 10-15 minutes, stirring occasionally.
Final Touches: Stir in the lime juice and fresh cilantro. Taste and adjust the seasoning with salt and pepper as needed.
Serve: Ladle the soup into bowls. Offer optional toppings like additional chopped cilantro, sour cream, shredded cheese, and avocado slices for garnish.
Allergens and dietary exclusions to be aware of:
Black beans, garlic, onions, beef (red meat), tomatoes & bell peppers (nightshade), lime juice (citrus), corn, dairy products (if using sour cream or cheese).