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Picadillo Soup (Abalos Style)

This Picadillo Soup, Abalos style, is a hearty and flavorful dish combining browned ground beef with aromatic garlic and onion, diced tomatoes, and tender potatoes, all simmered in a savory broth. Optional vegetables and seasonings like beef bouillon and fish sauce enhance its robust character, creating a comforting and adaptable meal perfect for any occasion.
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Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 1909.7 kcal

Equipment

  • 1 Large Stock Pot or Dutch Oven For sautéing and simmering
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Wooden Spoon or Spatula For stirring and breaking up ground beef
  • 1 Ladle For serving

Ingredients
  

Main

  • 2 tablespoons olive oil
  • 6 garlic cloves minced
  • 1 onion diced
  • 1 lb ground beef
  • 1 large tomatoes diced
  • 4 cups water
  • 1 large potato cubed
  • 2 tablespoons beef bouillon optional
  • 2 tablespoons fish sauce optional
  • 1 -2 cup vegetables chopped (spinach, mushrooms, carrots, bok choy, celery, and or or chayote) (optional)
  • salt and pepper to taste

Instructions
 

  • Prepare all vegetables: mince garlic, dice onion and tomatoes, cube potato, and chop any optional vegetables.
  • Heat olive oil in a large stock pot or Dutch oven over medium heat.
  • Add minced garlic and diced onion to the hot oil and sauté until the onion is translucent and fragrant, about 3-5 minutes.
  • Add the ground beef to the pot, breaking it up with a spoon. Cook until thoroughly browned, then drain any excess fat.
  • Stir in the diced tomatoes and cook for another 2-3 minutes until they soften slightly.
  • Pour in the water, add the cubed potatoes, and stir in optional beef bouillon and fish sauce, if using.
  • Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-30 minutes, or until the potatoes are tender.
  • If adding harder optional vegetables (like carrots), add them along with the potatoes in step 6.
  • If adding tender optional vegetables (like spinach or bok choy), stir them in during the last 5 minutes of simmering.
  • Taste and adjust seasoning with salt and freshly ground black pepper as needed before serving hot.

Notes

Achieving a deep, rich flavor starts with properly browning your ground beef. Don't rush this step; allow a good crust to form before breaking it up. When sautéing aromatics, cook the garlic until fragrant, then add the onion, avoiding burning the garlic which can turn bitter. The optional vegetables offer great flexibility: root vegetables like carrots should go in earlier with the potatoes, while leafy greens like spinach or bok choy are best added in the last few minutes to retain their texture and vibrant color. If using beef bouillon, taste and adjust salt levels accordingly. Fish sauce, though optional, adds a fantastic layer of umami that elevates the soup's depth. Ensure potatoes are cut uniformly for even cooking.