Beef Salsa Verde Soup
A hearty soup made by simmering beef with salsa verde, vegetables, and spices, creating a flavorful broth.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef Chuck (cut into 2.5 cm cubes) | 800 | Grams |
| Salsa Verde (store-bought or homemade) | 2 | Cups |
| Beef Broth (low sodium) | 1 | Liter |
| Potatoes (peeled and diced) | 3 | Count |
| Carrots (peeled and sliced) | 2 | Count |
| Onion (chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Cumin (ground) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Cilantro (chopped) | 1 | Bunch |
| Lime (cut into wedges for serving) | 1 | Count |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until onion is translucent.
- Add beef cubes to the pot, season with salt, pepper, and cumin, and brown on all sides.
- Pour in the salsa verde and beef broth, bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 hours or until beef is tender.
- Add diced potatoes and sliced carrots to the pot, continue to simmer for another 30 minutes.
- Stir in chopped cilantro, adjust seasoning with salt and pepper.
- Serve hot with lime wedges on the side.
Prep
- Thaw beef chuck if frozen
Kitchen equipment
Large PotLadle