CARBONADA, CHILEAN BEEF SOUP

 

CARBONADA, CHILEAN BEEF SOUP

 

PORTIONS: 5

 

INGREDIENTS

3 tbsp. vegetable oil

2 cups diced beef

½ cup diced yellow onions

2 garlic cloves, chopped

¼ tsp. cumin powder

¼ tsp. ground pepper

1 tsp. paprika

1 tsp. fresh oregano or ½ dry

1¾ qt. water

2 beef bouillon without MSG

1 tsp. salt

3 tbsp. rice

2½ cups diced red potatoes

1cup diced carrots

1½ cups diced butternut squash

1 cup corn kernels

1½ cups string beans, cut in small pieces

½ cup green peas

1 tbsp. cilantro, chopped

 

PREPARATION

In a large pot heat the oil and brown the beef. At the beginning, the beef will lose some water, let it evaporate and will start browning.

Add onions and garlic and cook until onions become translucent.

Add ground cumin, pepper, paprika, oregano and cook for a minute.

Pour in the water, beef bouillon.

Incorporate rice, potatoes, carrots, butternut squash, corn, string beans and peas. Let it cook for about 20 minutes until rice and potatoes are cooked.

Before serving, spring chopped cilantro on top of the soup.