Evangeline Parish Corn & Beef Soup

• olive oil↗1 tablespoons
• medium onion, chopped↗1⁄2
• cloves garlic, minced↗3 1⁄2
• lb ground beef (I use sirloin because it's less fatty)↗1⁄2 lb
• cups beef broth or 2 cups vegetable broth↗2 cups
• cups water↗2 cups
• (15 ounce) can no-salt-added corn, with liquid↗1 can
• teaspoon dried oregano↗1⁄2 teaspoon
• bay leaf↗1
• teaspoon dried thyme↗1⁄4 teaspoon
• tablespoons tomato paste↗2 tablespoons
• teaspoon salt↗1⁄2 teaspoon
• teaspoon cayenne pepper↗1⁄2 teaspoon
• small green bell pepper, chopped1

Step-by-step instructions

1. 1

   In a large saucepan, combine broth, water, corn, oregano, bay leaf, thyme, tomato paste, salt, cayenne pepper and green bell pepper.

2. 2

   Bring mixture to a boil, then simmer on low heat for about 30 minutes.

3. 3

   Meanwhile, in a medium saucepan, combine olive oil, onion, and garlic; saute on low heat for 10 minutes or until onion is transparent and garlic is golden but not brown.

4. 4

   Add the ground beef and cook with onion-garlic mixture on medium heat until beef is well-browned, stirring frequently.

5. 5

   Add beef-onion mixture to broth-water mixture.

6. 6

   Simmer on low for another 20 minutes.

7. 7

   Taste for saltiness; add a little more water if necessary.

8. 8

   Leftover soup thickens slightly overnight (and tastes great the next day).

9. 9

   Thin with a little more water if you wish.