Shrimp Adobo Soup Recipe

Directions

In a large pot over medium-high heat, cook ground beef until medium-cook. Transfer to a freezer container and set aside, letting the meat marinate for 5 to 7 days. Roughly chop the meat, reserving 1 1/2 cups in the large pot; set aside.

In a 3 quart pot over medium heat, cook pork for 6 to 12 minutes, or until brown; set aside. Stir in onion, garlic, tomato paste, tomatoes, pepper and salt-and-pepper sauce. Heat through, and reduce heat to medium to simmer.

In a stockpot over medium heat, cook pork soup for 5 to 7 minutes, or until cooked through and still warm. Cook beans until they have a light brown color, while stirring so that they will be evenly distributed. Heat through and squash any excess muscle.

Meanwhile, bring reserved soup pot water to a boil. Add pork, onion, tomatoes and sauce, stirring constantly. Reduce heat to low and simmer for one hour, or until pork is no longer pink and meat is no longer pink.

Warm veal in stockpot over medium heat, then add cold beans. Return meat to soup pot and cover for 15 minutes, or until modified substantially. Serve hot.