Cowboy soup (minced beef and bean soup) with bread
A hearty minced beef soup with potatoes, peppers and baked beans, rounded off with cream, just like the one served at Swedish schools. Serve with bread. Many season it with taco spice instead of paprika and oregano, and add sweetcorn.
- 30 minTime
- 18 minHands-on
- 4Portions
- ≈ 42 krper portion
- 920kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 2Bell peppers
- 500 gPotato
- 1 tbspRapeseed oil
- 500 gBeef mince
- 2 clovesGarlic
- 1 tspPaprika
- 1 tspOregano, dried
- 2 tbspTomato paste
- to tasteSalt
- to tasteBlack pepper
- ≈ 5 dlWater
- 1 cubeBeef stock, cube
- 400 gBaked beans
- 2 ½ dlDouble cream
On the side
- 8 slicesBread
Method
- Peel and chop the onion. Deseed the peppers and dice them. Peel the potatoes and cut them into 2 cm cubes.
- Heat the oil in a large saucepan and fry the mince with the onion and peppers until the mince is crumbly and browned.
- Lower the heat, crush in the garlic and stir in the paprika, oregano and tomato purée. Season with salt and pepper.
- Add the potatoes and pour in the water, crumbled stock cube, the baked beans with their sauce and the cream. Bring to the boil.
- Simmer the soup under a lid for 10–12 minutes, until the potatoes are tender.
- Season with salt and pepper and serve the soup with bread.
The cost is estimated from Swedish grocery prices.
