Picadillo Soup Recipe

Enjoy this hearty soup on cold, rainy days.

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RATING

Picadillo Soup Recipe
Lusog Notes:
This Picadillo Soup is a source of iron that is needed to normalize metabolism and vitamin A which promotes healthy skin and normal vision.
Chef's Tip:
To make a healthy and less greasy picadillo, choose lean beef. After sautéing the beef, remove the excess oil from the pot before adding the rest of the ingredients.
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Preparation Time

10 mins.

Cooking Time

15 mins.

Serving Size

6

Ingredients

  • 2 Tbsp oil
  • 1/2 cup onion, red, chopped
  • 2 Tbsp garlic, minced
  • 250 g beef, ground, lean
  • 2 Tbsp DEL MONTE Tomato Paste (70g)
  • 2 Tbsp patis
  • 1 liter water
  • 1 pc beef bouillon cube
  • 1 cup potato, cut into 1/2 x 1/2-inch cubes
  • 200 g pechay Tagalog, cut into 1/2-inch long strips
  • 1/2 tsp salt
  • 1/2 tsp pepper, black

Preparation

1. Sauté onion and garlic then add the ground beef. Sauté the beef until lightly browned then add DEL MONTE Tomato Paste and patis.
2. Add the water and beef bouillon cube, and let it boil. Add the potato and cook until tender then add pechay. Season with salt and pepper.

Cooking Skills Needed

  • Boiling
  • Simmering
  • Chopping
  • Slicing
  • Sautéing

Cooking Tools Needed

  • Chopping Board
  • Measuring Spoon
  • Knife
  • Pan
  • Measuring Cups
  • Spatula
Lusog Notes:
This Picadillo Soup is a source of iron that is needed to normalize metabolism and vitamin A which promotes healthy skin and normal vision.
Chef's Tip:
To make a healthy and less greasy picadillo, choose lean beef. After sautéing the beef, remove the excess oil from the pot before adding the rest of the ingredients.
No comments yet.
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