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Picadillo Soup in a bowl with steamed rice on the side
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5 from 6 votes

Picadillo

Filipino-style Beef and Chayote soup is easy to make with simple ingredients yet full of flavor. Serve on its own or with steamed rice as a filling and delicious meal.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main Entree, Soup
Cuisine: Filipino
Servings: 4 Servings
Calories: 351kcal

Ingredients

  • 1 tablespoon canola oil
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 2 pounds chuck roast, cut into 1 inch cubes
  • 1 tablespoon fish sauce
  • 2 large tomatoes, chopped
  • 3 cups water
  • 2 pieces chayote, peeled and cut into 1-inch cubes
  • salt and pepper to taste

Instructions

  • In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
  • Add beef and cook, stirring occasionally, until no longer pink. 
  • Add fish sauce and continue to cook for about 1 to 2 minutes.
  • Add tomatoes and cook until softened and begins to release juice. 
  • Add water and bring to a boil. Lower heat, cover and cook for about 1 to 1 ½ hours or until tender.
  • Add chayote and cook for about 7 to 10 minutes or until tender.
  •  Season with salt and pepper to taste. Serve hot.

Nutrition

Calories: 351kcal | Carbohydrates: 7g | Protein: 51g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 133mg | Sodium: 1075mg | Potassium: 1018mg | Fiber: 1g | Sugar: 3g | Vitamin A: 260IU | Vitamin C: 11.8mg | Calcium: 79mg | Iron: 4mg