Cathleen's Kitchen

QUICK MEXICAN SOUP

Ingredients:
1 lb. ground beef
1 quart water
3 yellow or white onions
3 carrots
2 stalks celery
1 tsp. salt
Dash of cumin
1 can (14 1/2 oz.) crushed tomatoes
1 tsp. chili powder

Topping 1 ripe avocado
4 TBsps. sour cream
Dash salt
Dash chili powder
1 tsp. lemon juice

In a large saucepan, add ground meat to water. Bring to a boil. Reduce heat. Cover. Cook for about 15 minutes

Meanwhile, peel and slice onions, carrots and celery. Add to pan with salt, cumin, crushed tomatoes and chili powder

Bring to a boil again. Reduce heat. Cover.

Cook over medium-low heat for about 15-20 minutes until soup is thickened. Season to taste with more salt and spices, if needed.

For topping, peel and mash avocado. In a bowl, combine avocado, sour cream, salt, chili powder and lemon juice. Serve soup piping hot in bowls with a dollop of topping. This recipe is very good with crusty bread or tortillas, beer or other beverage of your choice.

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