Description
A comforting and savory dish featuring tender meat in a rich, spicy broth with vibrant bell peppers.
Ingredients
Scale
- 1 lb of tender meat (chicken, goat, or beef)
- 2 cups of water or broth
- 2–3 cups of bell peppers (any color), chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1–2 tablespoons of ginger, grated
- 1–2 tablespoons of spicy pepper (cayenne or habanero), to taste
- 1 teaspoon of thyme
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- Fresh herbs for garnish (parsley or cilantro)
Instructions
- Sauté onions and garlic in olive oil over medium heat for 2-3 minutes.
- Introduce grated ginger and cook for another minute.
- Brown the meat until beautifully browned, about 5-7 minutes.
- Add broth and chopped bell peppers, stirring to combine.
- Season with spicy pepper, thyme, salt, and pepper, then bring to a boil.
- Let it simmer for 20-30 minutes until the meat is tender.
- Finish by tasting and adjusting seasoning, and sprinkle with fresh herbs before serving.
Notes
For a richer flavor, consider marinating the meat in spices overnight. This soup tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg