Ingredients
The following ingredients have 6 Servings
- 750 g stewing beef, cubed
- 2 pcs chorizos, sliced
- 200 g bacon scraps, roughly chopped
- 1 cup waxy corn kernels
- 400 g cannellini beans, drained
- 2 cups cubed butternut squash
- 1 large potato, cubed
- 2 medium white onions, chopped
- 4 cloves garlic, minced
- 1 stalk leeks, finely sliced
- 2 tsp cumin
- 2 tsp paprika
- freshly ground black pepper
- salt
- oil
Instruction
- In a large pot, heat oil then brown beef pieces. Remove from pot then set it aside.
- Add oil to the pot if needed then sauté onions, garlic and leeks.
- Add chorizos and bacon scraps then cook for 3 minutes.
- Add the cumin and paprika, give it a mix then add the beef back. Pour enough hot water to cover the beef, bring it to a boil then simmer for one hour and 15 minutes.
- Add the butternut squash, potatoes and corn, continue to simmer for 30 minutes. Add water if necessary. Slightly mash the squash and potatoes to make the soup thick.
- Add the cannellini, season with salt and freshly ground black pepper then simmer for 15 more minutes.
