ROAST BEEF CARBONADA SOUP

PORTIONS: 6

INGREDIENTS

2 cups diced roasted beef

1 tbsp. vegetable oil

1 diced onion

2 minced garlic cloves

½ diced yellow pepper

½ diced red pepper

1½ cups diced carrots

1 cup diced butternut squash

1 diced sweet potato

1 diced zucchini

2 cups corn kernels

¼ tsp. ground cumin

¼ tsp. ground black pepper

1 tsp. chopped fresh oregano

1 tsp. chopped fresh thyme leaves

1 bay leave

1 tsp. salt

1½ quarts beef broth

METHOD

In a deep pot at moderate heat sauté onions and garlic, slightly brown it.

Add roast beef and cook for a couple minutes.

Mix in yellow peppers, red peppers, butternut squash and sweet potato. Let sweat the vegetables for a few minutes.

Stir in zucchini, corn kernels, herbs, seasoning and broth. Keep cooking at moderate heat for about 10 minutes. Let it rest for 5 minutes and serve. If you wish, sprinkle with chopped cilantro and scallions.