Ingredients:

  • Tbsp Olive Oil
  • large Yellow Onion, finely diced
  • medium Carrots, finely diced
  • Celery Stalks, finely diced
  • cloves Garlic, minced
  • lb Lean Beef Mince (Ground Beef)
  • tsp Ground Cumin
  • tsp Ground Coriander
  • /2 tsp Smoked Paprika
  • /2 tsp Dried Oregano
  • Pinch of Cinnamon (optional)
  • Tbsp Tomato Purée (Paste)
  • x 14.5 oz Tinned Chopped Tomatoes (undrained)
  • cups Beef Stock (Low Sodium)
  • Dried Bay Leaf
  • tsp Brown Sugar (optional)
  • Salt and Black Pepper to taste
  • Fresh Parsley, chopped for garnish

Instructions:

  1. Heat olive oil in a large, heavy-bottomed stockpot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook gently for 8–10 minutes until softened but not browned.
  2. Push vegetables to one side of the pot. Add minced garlic and all dry spices (cumin, coriander, paprika, oregano, cinnamon). Cook for 1 minute until fragrant. Stir spices into the vegetables.
  3. Add the beef mince to the pot. Break it up with your spoon and cook until fully browned. Drain off any excessive fat.
  4. Stir in the tomato purée and cook for 2 minutes, stirring constantly, to deepen the tomato flavour.
  5. Pour in the tinned tomatoes (with their juice) and the beef stock. Add the bay leaf and the optional brown sugar. Bring the mixture to a gentle boil, then immediately reduce heat to low.
  6. Cover partially and simmer gently for at least 30 minutes, allowing the flavours to meld.
  7. Remove the bay leaf. Taste the soup and adjust seasoning aggressively with salt and pepper. If needed, add a small splash of red wine vinegar or lemon juice to brighten the flavour.
  8. Ladle the hot soup into bowls, garnish liberally with fresh parsley, and serve immediately, preferably with crusty bread.