Beef and Vegetable Soup (Cocido) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Cocido, a Spanish beef and vegetable soup, is chock full of boneless sirloin steak, fire-roasted tomatoes, green chiles, potatoes, chayote squash, and carrots. Ingredients:
2 tablespoons achiote paste |
1 1/2 teaspoons salt |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1 teaspoon olive oil |
1/4 teaspoon ground red pepper |
4 garlic cloves, minced |
2 pounds boneless sirloin steak, trimmed and cut into 1-inch pieces |
1 tablespoon olive oil |
4 cups chopped onion |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1 (14.5-ounce) can fire-roasted diced tomatoes with green chiles, undrained (such as muir glen) |
4 cups cubed peeled baking potato |
3 cups cubed peeled chayote squash |
2 cups (1/2-inch-thick) slices carrot |
1 tablespoon white wine vinegar |
Directions:
1. Combine first 7 ingredients, stirring with a fork until mixture resembles coarse meal; sprinkle 1 1/2 tablespoons achiote mixture evenly over beef, tossing to coat. Set remaining achiote mixture aside.
2. Heat oil in Dutch oven over medium-high heat. Add beef mixture; cook 2 minutes, browning on all sides. Remove beef from pan. Add onion to pan; sauté 3 minutes. Add remaining achiote mixture; cook 2 minutes, stirring frequently. Return beef mixture to pan. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 35 minutes. Add potato, chayote, and carrot; cover and simmer 35 minutes or until potato is tender. Remove from heat. Stir in vinegar.
|
|