Chickpea Picadillo
Weeknight-friendly picadillo with chickpeas, mushrooms, and tofu for a deeply savory but entirely plant-based skillet dinner.
Spicy Beef & Jalapeño Soup
This spicy beef and jalapeño soup is a hearty and warming dish perfect for supper. Using Heinz beef broth as a base, it's packed with flavour from tender beef, red jalapeños, and a medley of vegetables.
It's an ideal meal for those who enjoy a bit of heat in their dishes.
Method
10m40m
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add 1 chopped onion and 2 minced garlic cloves. Sauté until softened, about 5 minutes.
- Add 1 chopped red pepper and 2 sliced red jalapeños. Cook for another 3-4 minutes.
- Pour in the tin of beef broth, 1 litre of additional beef stock, and 500ml of water.
- Add 300g of thinly sliced beef (leftover roast beef or steak works well).
- Stir in 1 teaspoon of smoked paprika, 1 teaspoon of cumin, and salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
- Add 1 cup of cooked rice or noodles and simmer for another 5 minutes until heated through.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh coriander and a squeeze of lime juice if desired.
Ingredients
- 240ml Rice Cooked or noodles
- Coriander for garnish Fresh
- 15ml Olive Oil
- 2 Garlic minced cloves
- 1 Onion chopped
- 500ml Water
Notes
For extra richness, you can add a splash of soy sauce or Worcestershire sauce. Adjust the number of jalapeños to suit your preferred spice level.
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