Chilli Con Carne Soup

Ingredients

• 1 tbsp (15 mL) vegetable oil
• 1 red onion, finely chopped
• 2 cloves garlic, crushed
• 2 1/2 tsp (12 mL) chili flakes
• 2 1/2 tsp (12 mL) ground cumin
• 2 1/2 tbsp (37 mL) finely chopped cilantro root and stem
• 1 1/2 tsp (7 mL) ground coriander
• 1 lb (450 g) extra-lean ground beef
• 1 tbsp (15 mL) tomato paste
• 4 tomatoes, peeled, seeded and diced
• 14-oz (398-mL) can red kidney beans, drained and rinsed
• 8 cups (2 L) beef stock
• 3 tbsp (45 mL) chopped cilantro leaves

Directions

1. Heat the oil in a large saucepan over medium heat. Cook the onion for 2 to 3 minutes or until softened. Add the garlic, chili flakes, cumin, cilantro and coriander; cook for 1 minute.
2. Add the ground beef and cook for 3 to 4 minutes or until cooked through. Break up any lumps with a spoon.
3. Add the tomato paste, tomatoes, beans and stock to the saucepan ; bring to a boil. Reduce the heat and simmer for 15 to 20 minutes or until rich and reduced slightly. Remove any impurities on the surface. Stir in the chopped cilantro. Serve hot with crusty bread.