Ground Beef Conchita Soup

Instructions

1. Toast the Pasta: In a large pot, heat olive oil over medium heat. Add the pasta shells and cook, stirring frequently, until lightly toasted and golden brown, about 5 minutes. Transfer to a plate.
2. Cook the Aromatics and Beef: Add the diced onion to the pot and cook for 3 minutes until translucent. Add the ground beef, breaking it apart with a wooden spoon. Cook until no longer pink, about 5 more minutes.
3. Add Spices and Potatoes: Stir in the minced garlic, crushed cumin seeds, black peppercorns, and diced potatoes. Cook for 2-3 minutes. Return the toasted pasta shells to the pot.
4. Simmer the Soup: Pour in the chicken and beef broths, and add the chopped tomatoes. Season generously with salt. Bring the soup to a boil, then reduce heat and simmer for 10-12 minutes, until the potatoes are fork-tender. Adjust seasoning with more salt if needed.
5. Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro. Enjoy with quesadillas, if desired.

Cooking Tips

• Use Lean Ground Beef: This ensures the soup isn’t overly greasy.
• Crush the Cumin Seeds and Peppercorns: This releases their natural oils, enhancing the flavor.
• Potatoes Add Thickness: They create a heartier, stew-like texture.
• Convenient Broth: Canned broth saves time, while fresh tomatoes add bright acidity.

Conclusion

This Ground Beef Conchita Soup is the perfect solution for a quick, hearty meal on busy nights. Its rich flavors and simple preparation make it a family favorite. Serve with quesadillas and enjoy a comforting, home-cooked dinner that comes together in no time.