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chorizo sausage ground beef bacon white onions carrots green bell peppers garlic fresh basil tomatoes chicken spinach leaves lentils salt Cheddar cheese
Viewed: 5 - Published at: 8 months agoIngredients
- 250 g chorizo sausage, diced
- 100 g ground beef
- 80 g smoked bacon, diced
- 80 g white onions, chopped
- 80 g carrots, peeled and diced
- 60 g green bell peppers, deseeded and chopped
- 50 g garlic, peeled and chopped
- 10 g fresh basil, chopped
- 200 g peeled tomatoes, chopped
- 750 ml chicken stock
- 100 g spinach leaves, chopped
- 80 g lentils
- salt and pepper
- 120 g cheddar cheese, grated
Method
- In a stock pot, render bacon fat over medium heat.
- Remove bacon and set aside.
- Drain excess fat.
- Return pot to heat.
- Add onions and garlic, and stir until transluscent.
- Add ground beef, and cook for about 5 minutes, stirring occassionally.
- Add diced bacon and chorizo.
- Stir to distribute evenly.
- Let cook for a further 2 minutes.
- Add the the vegetables and peeled tomatoes.
- Stir.
- Add chicken stock.
- bring to boil, then lower heat to simmer for about 30 minutes.
- Skim any excess oil and scum from the surface.
- Transfer to crock pot and set on low for 4-6 hours.
- Or until the meat is very tender.
- Add lentils and let simmer for another hour or so until softened.
- Add the spinach leaves and fresh basil and let simmer for a further 10 minutes.
- Season with salt and pepper.
- Ladle the rich soup onto deep bowls.
- Top with grated cheddar cheese.
