Picadillo soup is an easy, inexpensive and delicious recipe that the whole family will enjoy. It makes for a perfect weeknight dinner when you don’t have a lot of time and need dinner on the table quick. While it’s quick and easy it’s also filling and full of flavor. If you like picadillo then you’re definitely going to like the soup version. The soup version is perfect for the chilly fall and winter months.
I used elbow pasta in my soup because that is what I had on hand however you could also use shell pasta. It’s totally up to you.
If you have fideo pasta you could also make this fideo loco which is very similar to this picadillo soup
- ground beef
- white onion
- minced garlic
- whole carrots
- tomato sauce
- onion powder
- garlic powder
- ground cumin
- bay leaves
- ground black pepper
- chicken bouillon
- sazon with culantro and achiote
- elbow pasta
- vegetable oil
Picadillo soup instructions
The first thing we need to do is brown the ground beef. Do this over medium heat. Once browned transfer the beef to a paper towel lined plate to drain. Leave a couple of tablespoons of the fat in the pot.
Add the onion and garlic to the pot. Stir and let cook for a few minutes.
Add the ground beef back to the pot. Then add the onion powder, garlic powder, ground cumin, oregano, black pepper, chicken bouillon, sazon with culantro and achiote and bay leaves.. Give it a good stir.
Reduce heat to medium low and add the tomato sauce and water. Stir. Add the carrots, potatoes and celery. Bring the soup to a boil over medium high heat. Once boiling reduce heat to medium and cover.
Now it is time to toast the pasta. In a skillet over medium heat add the oil. Once the oil is hot add the pasta. Reduce the heat to medium low and toast the pasta until it turns a golden brown color. This will take around 7 minutes. Make sure to constantly stir the pasta to prevent it from burning.
Transfer the pasta to the pot of soup and continue to cook covered for another 12 minutes. Then remove the pot from heat. By now the pasta will be cooked.
Add the cilantro. You can also add salt to taste.
Looking for more soup recipes? Try these!
This super easy and delicious picadillo soup is perfect for the cold weather. I really hope you will give it a try!
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Picadillo soup is delicious and filling and it's perfect for the chilly fall and winter weather
- 1 lb ground beef
- 1 onion small (diced)
- 1/2 tsp garlic minced
- 2 whole carrots peeled and chopped
- 2 potatoes peeled and chopped
- 2 celery sticks chopped
- 1/2 bunch cilantro chopped
- 1 cup tomato sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 1/2 tsp ground cumin
- 3/4 tsp oregano crushed
- 1/2 tsp black pepper ground
- 2 tsp chicken bouillon
- 1 sazon with culantro and achiote packet
- 2 bay leaves
- 1 cup elbow pasta
- 8 cups water
- salt to taste
Brown the ground beef in a pot over medium heat. Then transfer the beef to a paper towel lined plate to drain. Leave a couple of tablespoons of the grease in the pot.
Add the onion and garlic to the pot. Stir and let it cook for a few minutes.
Add the beef back to the pot. Then add the onion powder, garlic powder, ground cumin, oregano, black pepper, chicken bouillon, packet of sazon culantro and achiote and bay leaves. Stir.
Reduce the heat to medium low and add the tomato sauce and water. Stir.
Then add the carrots, potatoes and celery.
Bring the soup to a boil over medium high heat. Then reduce to medium and cover.
Heat up the oil in a skillet over medium heat.
When the oil is hot add the pasta. Reduce heat to medium low.
Toast the pasta until it turns a golden brown color. This will take about 7 minutes. Make sure to constantly stir the pasta so it doesn't burn.
Transfer the pasta to the pot of soup. Continue to cook covered For 12 minutes.
Remove the pot from heat. Add the cilantro. Also add salt to taste if desired.
Serve the soup. Be careful it will be hot.