Here’s a tasty and hearty recipe for Sopa de Fideo with Ground Beef and Beans, combining the classic Mexican noodle soup with protein-packed ingredients:
Ingredients (Serves 4–6)
- 1 cup fideo pasta (or broken thin spaghetti)
- 1/2 pound ground beef
- 1 can (15 oz) beans (black, pinto, or kidney), drained and rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups tomato puree (or 3 medium tomatoes blended)
- 4 cups beef or chicken broth
- 1 tsp cumin
- 1 tsp chili powder (optional)
- Salt and pepper to taste
- 2 tbsp oil
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional)
Instructions
- Toast the Fideo:
- Heat 1 tablespoon of oil in a large saucepan over medium heat.
- Add the fideo pasta and toast, stirring frequently, until golden brown. Remove and set aside.
- Cook the Ground Beef:
- In the same pan, add the remaining oil and sauté the onion until translucent.
- Add the garlic and cook for 30 seconds.
- Add the ground beef, breaking it apart, and cook until browned. Season with salt, pepper, cumin, and chili powder.
- Add Tomato Base:
- Stir in the tomato puree and cook for 2–3 minutes to remove raw flavor.
- Add Broth and Pasta:
- Pour in the broth, bring to a boil, then reduce to a simmer.
- Add the toasted fideo pasta and stir well.
- Add Beans:
- When the pasta is nearly cooked (usually after 6–8 minutes), add the beans and simmer for another 2–3 minutes until heated through.
- Adjust Seasoning:
- Taste and adjust salt and pepper if needed.
- Serve:
- Ladle into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.
Tips for Extra Flavor
- Sauté fideo until golden to get a nutty flavor.
- For a richer broth, you can add a splash of beef bouillon or a bit of chicken base.
- Add chopped vegetables like zucchini or carrots for extra nutrition.
If you want, I can also give a one-pot shortcut version that’s ready in under 30 minutes without sacrificing flavor. It’s perfect for weeknight dinners.
Do you want me to do that?
