Moving into my new place has perks — one of which is having much more space in my kitchen. Over the last few weeks, I’ve vastly improved my collection of mixing bowls, measuring utensils and glassware. And since cooler nights are upon us, I’ve been experimenting with a few new soup recipes.

Sopa Criolla is a Peruvian soup that I fell in love with last winter when J’s stepmother hosted us for dinner. It’s a substantial soup featuring all five food groups with a little bit of a kick that can easily be served as a side dish or a meal.

I based mine off of this recipe, but made a few little tweaks. First, I substituted a pound of ground beef for the flank steak — that’s how it was made when I had it last year, and I simply loved it. Second, I used a heaping tablespoon of canned diced jalepenos (because I couldn’t find fresh ones at the store here). Third, I served it up with cheddar Goldfish outside by candlelight. It was perfection.

It only lasts two or three days in the fridge, though, so be sure to freeze the rest for a later date!