Caldo de picadillo (ground beef and vegetable soup)
Cooking Con Claudia · ♥ 2.5K likes · 40.8K views · 6 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 8½ oz peas
- 1 cup green beans
- 7 sticks celery
- 8 oz carrots
- 15¼ oz corn
- ½ whole onion
- 2 cloves garlic cloves
- 4 whole roma tomatoes
- 2 whole chipotle and adobo sauce
- 2 tbsp chicken bouillon
- 1 tbsp tomato bouillon
- 1 tsp black pepper
- 1 tsp ground cumin
- 4 cup water
Blend half an onion, garlic, roma tomatoes, chipotle in adobo, chicken and tomato bouillon, black pepper and cumin with 4 cups of water (or beef broth) until smooth.
- oil
- ½ whole onion
Heat a little oil in a small pot or Dutch oven over medium heat; add the other half onion, chopped, and saute 3 minutes.
- 1½ lb lean ground beef
- salt
- black pepper
- 3 whole small potatoes
Add the potatoes in bite-sized pieces, mix, cover and cook 5 minutes.
- 2 cup water
Add the tomato broth and 2 more cups of water; bring to a simmer and taste for salt.
- jalapeno pickle juice with some jalapenos
Add peas, green beans, celery, carrots and corn, plus jalapeno pickle juice with some jalapenos; reduce to medium-low, cover and cook 10 to 12 minutes until the potatoes are soft.
- 3 cup cabbage
- cilantro
Add the cabbage and a handful of cilantro; cover and cook another 3 minutes, until all the vegetables are soft.
Cabbage and cilantro to finish
- lime juice
Serve in bowls with a little lime juice, and crackers, tortillas or tostadas.
Serving and a family memory