Samba Beef Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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Hearty South American soup pot. Serve with hot, fresh cornbread. Ingredients:
2 tablespoons oil |
2 lbs stewing beef, finely diced |
1 cup onion, diced |
1 garlic clove, minced |
2 1/4 cups water, divided |
2 cups v- 8 juice or 2 cups tomato juice |
1 tablespoon vinegar |
1 bay leaf |
2 1/2 teaspoons salt |
1 1/2 teaspoons cumin seeds |
black pepper |
4 cups celery, chopped in 2-inch slices |
1 cup carrot, sliced |
1 teaspoon oregano |
1 cup corn (fresh or frozen) |
Directions:
1. Brown beef slowly in oil in a soup pot. Remove beef.
2. Sauté onion and garlic until tender, but not browned.
3. Add 2 cups water, V-8 or tomato juice, vinegar, bay leaf, cumin seed, salt and pepper. Return beef to pot; bring to a boil.
4. Reduce heat; cover and simmer 1 hour.
5. Remove bay leaf (if you can find it).
6. Add celery, carrots and oregano. Bring back to boil.
7. Cover; reduce heat and simmer 45 minutes.
8. Add corn. Cover; simmer 5 minutes.
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