Evangeline Parish Corn Beef Soup
An uncomplicated, well-seasoned cajun-style soup. This makes a nice, satisfying weeknight supper, and can be made a little more substantial by adding some cooked rice. Remember to remove the bay leaf before serving!!
Steps
In a large saucepan , combine broth , water , corn , oregano , bay leaf , thyme , tomato paste , salt , cayenne pepper and green bell pepper.
Bring mixture to a boil , then simmer on low heat for about 30 minutes.
Meanwhile , in a medium saucepan , combine olive oil , onion , and garlic.
Saute on low heat for 10 minutes or until onion is transparent and garlic is golden but not brown.
Add the ground beef and cook with onion-garlic mixture on medium heat until beef is well-browned , stirring frequently.
Add beef-onion mixture to broth-water mixture.
Simmer on low for another 20 minutes.
Taste for saltiness.
Add a little more water if necessary.
Leftover soup thickens slightly overnight.
Thin with a little more water if you wish.
Ingredients
olive oil, onion, garlic, ground beef, beef broth, water, no-salt-added corn, dried oregano, bay leaf, dried thyme, tomato paste, salt, cayenne pepper, green bell pepper