Mexican Picadillo Soup

This rustic dish is packed with tender ground beef, soft potatoes, sweet carrots, and a rich, tomato-based broth infused with aromatic spices. Every spoonful is a perfect balance of savory and satisfying, making it a go-to meal for busy weeknights or when you just need a cozy, home-cooked dish.

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Course: Soup

Cuisine: American

Keyword: Picadillo, Picadillo Soup

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 449kcal

Ingredients

1 lbs Ground beef
2&½ cups Beef broth
2 Potatoes (medium)
1 Carrots (large)
¼ cup Tomato sauce
2 Fresh tomatoes (medium)
1 Onion (medium)
1 tbsp Garlic (minced)
1 tbsp Olive oil
1 tsp Oregano
1 tsp Paprika
Salt and pepper to taste

Instructions

Prepare the vegetables, rinse and grate the tomatoes. Peel the carrot and potatoes then dice them. Dice the onion and mince the garlic if you are using garlic cloves.
In a large pot, heat up a tablespoon of olive oil on medium high heat. Once its warm/hot add the ground beef and saute to brown it for 5 minutes. Stirring occasionally.
Add the onion and garlic then sauté for 5 minutes
Add the grated tomato and cook for 5 minutes with the lid off.
Add the tomato sauce and the spices followed by the potatoes and carrots.
Go in with 2 to 2&½ cups of beef broth and bring everything to a boil then lower the heat to medium and let everything simmer for 20 minutes.
Do a taste test and adjust seasoning according to your taste preference. If the potatoes are soft as well as the carrots then your Mexican Picadillo Soup is ready to be served

Nutrition