This Adobo Broth Soup comes after making the Mexican Adobo Ribs, using the leftover Adobo Pork Rib Broth to flavor this hearty and incredible Soup! It comes together rather quickly too. Making this a Quick Meal or a follow-up one after the Mexican Adobo Ribs. You can also go with a longer cook time with diced meats to get tender soft meat throughout the soup, either way it's versatile and incredibly delicious.
Servings: 12
Equipment
- 1 Soup Pot or Deep Pan with Lid
Ingredients
- 1 lb Ground Beef - see notes for other types of meat
- 1 Large Onion - Small Diced
- 3 Cloves Garlic - Coarsely chopped or minced
- 2-3 Potatoes & Carrots - Small Diced, see notes for Rice & Beans version
- 1 C Corn & Green Peas
- 1 Tbl Jalapeño - Minced, optional
- 1 tsp Oregano
- As Desired Adobo Seasoning - To adjust the seasoning if needed
Soup Base
- 5 C Water
- 1 Can Diced Tomatoes - 28 oz
- 3 Cubes Beef Bouillon
- 2 C Leftover Mexican Adobo Rib Sauce - or more, taste and adjust
- 1/4 C Tomato Paste & Pimento Paste
Instructions
- Brown the Meat: Add ground beef to a soup pot and brown over medium heat.This includes any other meat such as Chorizo, or diced meats. With diced meat, brown in the fat that has collected on top of the leftover Adobo Sauce.
- Building the Soup: Add Onions, Garlic, and Jalapeños to fry a few minutes. Add Tomato Paste & Pimento Paste to fry a few minutes. Then add the leftover Mexican Rib Broth with the Bouillon Cubes to fry a few minutes. Finally, add the Diced Tomatoes and Water with Oregano and mix while brining it to a boil over max heat.
- Simmer: Once the Soup starts to bubble, lower the heat to medium low, cover, and simmer for 10 minutes. If using diced meats, then simmer covered for an hour, or until the meat is very tender.
- Finish the Soup: Add Potatoes & Carrots, and simmer covered for 10 minutes. Stir halfway through. If using Beans & Rice instead of Potatoes & Carrots, add the Rice here and simmer 20 minutes covered and stir halfway through. The Beans can be added with the Corn and Peas.If the soup is not simmering after adding to it, raise the heat to max and bring it to a simmer, then lower back down to medium low.
- Rest: Add the quick cook vegetables (Corn & Green Peas, strained and washed Beans if using), bring it back to a hard-boil over max heat. Remove the Soup from the heat and rest while still covered for 20 minutes. Adjust the seasoning with Adobo Seasoning, if needed, before serving. Optionally, you can just keep simmering until the vegetables or rice is soft and then remove from the heat to rest uncovered.
Notes
Choice Meats: Either Ground Beef, Ground Pork, Portuguese Chourico, Mexican Chorizo, or Diced Meats can all be used here and browned or cooked briefly before building the soup. If using diced raw meats, then simmer covered on medium low for 1 hour instead of 10 minutes. Then continue following the recipe.
Adobo Broth Soup with Rice & Beans: Instead of adding in Potatoes & Carrots, Add 1/4 C Rice, but simmer for 20 minutes instead of 10 minutes. Add the strained and washed canned beans at the same time you add the Corn & Peas. This combo also creates a complete protein and creates a thicker soup/stew base and is more filling than Potatoes & Carrots.