Jamaican Jerk Beef Soup

Brian recently requested a “broth-based” soup.

Great, I thought.

“So, you want a soup with lots of veggies and stuff?”

“No, a broth-based soup.”

“Right, like a soup with broth and stuff in it, like Posole, or a veggie stew, or even chicken noodle soup.”

“No, a broth soup.”

 

 

Well, I was a little confused about this. Did he just want a bowl of broth? 

Should I add a can of tomatoes?

Who knows?

Apparently, our communication was not top-notch that day.

I didn’t want to make or serve “just broth,” so I seasoned things and added some beef.
I think he liked it.

 

I sure did.

 

Jamaican Jerk Beef Soup

1 Tbs. olive oil
1 Fresno pepper, seeded and chopped
1 Tbs. Jamaican Jerk Spice Mix*
1 lb. beef stew meat
4 cups beef broth
fresh cilantro

 

Heat the oil over medium heat in a large soup pot.

Add the pepper and jerk seasoning and sauté until the pepper is fragrant, as are the spices.

Add the stew meat and sear on all sides.

Once brown and crispy on the edges (stir well), add the beef broth and bring to a boil.

Reduce to a simmer and cook until the beef is still tender but cooked all the way through.

 

Serve topped with fresh cilantro.

 

*Jamaican Jerk Spice Mix:
1 Tbs. onion powder
1 Tbs. garlic powder
2 tsp. cayenne pepper
2 tsp. sea salt
2 tsp. ground black pepper
2 tsp. dried thyme
2 tsp. sugar
1 tsp. ground allspice
1 tsp. dried parsley
1 tsp. paprika
1/2 tsp. hot pepper flakes
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground clove
1/4 tsp. ground cumin

 

Combine all ingredients well and store in an air-tight container.