This hearty soup is a typical Latin American soup. It’s really just beef & potato soup but with a Latin flair! My mother-in-law used to make a similar soup for my oldest son when he was a little boy. She would serve everyone a big bowl but would put his in a blender and smooth it out…oh, so good! Sometimes I just wanted mine pureed too! But either way it’s comforting, warm and very hearty for a cool day such as today…
Sopa de Carne
2 lbs chuck steak, cut into 1″ cubes
2 tablespoons butter
2 tablespoons vegetable oil
1 large onion, chopped
1/2 red pepper, chopped
4 garlic cloves, minced
1/4 cup flour
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon rosemary
1 teaspoon sage
2 teaspoons paprika
1/4 teaspoon nutmeg
2 envelopes chicken bouillon
2 teaspoons salt
fresh ground pepper (to taste)
16 cups water
2 large Idaho potatoes, peeled & diced into 1″ cubes
8 large carrots, peeled & diced into 1″ rounds
2 corn on the cob, cut into 2-3″ pieces
15 oz can tomato sauce
14.5 oz can cut green beans, drained
In a large soup pot, heat the chuck cubes, butter, oil, onion, red pepper and garlic. Sauté for five minutes.
Sprinkle in the flour, all the seasonings and the chicken bouillon. Sauté for a few more minutes to combine all the flavors. Add the water. Bring to a boil; reduce heat, cover and simmer a minimum of 45 minutes to one hour.
Add the potatoes, carrots, corn pieces and tomato sauce. Bring back to a boil; reduce heat to low and simmer 45 minutes. When beef and potatoes are nice and tender, add the green beans and heat through.
Serve a big bowl of this hearty delicious soup to your clan!
Enjoy the combination of flavors in this really healthy yet delicious Latin soup!
If you’ve got little ones in the house, go ahead and put the soup in the blender (minus the corn cobs) and blend until smooth…you’re kids will love this creamy soup!