While I’ve heard via a missionary that the tastiest part of a man is the palm of the hand, my famous soup’s name derives from my dislike for the typical soup. This soup is not watered down – just meat and vegetables – best described as a chili-beef. So it’s not one of those girly soups that your grandmother boiled up from an old cabbage, but rather a hearty meal, that would sustain a bushman doing real-man work – unlike me who has soft girly-hands from living on computers.
- 500g Beef (e.g. roast) – diced
- 3 cans tomato
- 1 can chili beans (I use mild)
- 1 can corn
- 1 capsicum – diced
- 3 onions – diced
- ¼ garlic bulb – finely chopped (nuke for 8 seconds for easy peeling, squash, and chop with a rocking motion)
- Beef stock
- Cracked pepper
- Garlic salt
I usually cook four times this in a 12-liter pot, which I wrap in a towel overnight to keep warm, then reheat the following morning for our church winter soup lunches.
- brown meat – chuck in slow cooker or stock pot
- brown onions with garlic salt & cracked pepper
- add garlic towards end
- add chili beans and lightly mash to bring out the flavor
- add everything to the pot
- simmer for hours
- add seasonings to taste
The “internationals” of our church used to get together for a shared lunch after church, but
the locals got jealous and wanted in 😉 the leadership decided it would be great to have a lunch for everybody. The organizers of the “internationals” lunch asked us if we could cook soups. I’ve “never” cooked a soup in my life, but am always up for a culinary challenge. I thought “I cook a mean nacho sauce – I could just add more liquid and veges and call it a soup”. I’m now too scared to not cook this for fear of being lynched by my fans. I also try another random soup on the side for variety. I did a pretty mean pumpkin and lentil soup with cumin recently.
Enjoy and Shalom