Peruvian Beef and Potato Soup

Peruvian Beef and Potato Soup

Rated:
Recipe Rating: 3.94322
Serves 4
This soup is quick to prepare and delicious, too. To spice it up, add chopped fresh chiles before serving. Inspired by Whole Planet Foundation® microcredit client recipes.
Ingredients: 
  • 1 pound ground beef
  • 1 yellow onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cloves garlic, finely chopped
  • 3 1/2 cup low-sodium beef broth
  • 2 Yukon Gold potatoes, peeled and finely chopped
  • 1 tablespoon ground cumin
  • 1 bay leaf
  • 1/4 pound dried capellini pasta
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
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Method: 
Cook beef in a large pot over medium heat until browned and cooked through, about 7 minutes. Remove from pot, set it aside and pour off all but 1 tablespoon of the fat. 

Add onion, bell pepper and garlic and cook over moderately high heat until softened, about 4 minutes. Add broth, 1 cup water, potatoes, cumin and bay leaf. Bring to a simmer and cook for 10 minutes. 

Add pasta and simmer until al dente, about 5 minutes. Return browned meat and cook until warmed through, about 1 minute. Discard bay leaf, taste and adjust seasoning with salt and pepper, and serve.
Nutritional Info: 
Per Serving: 380 calories (60 from fat), 6g total fat, 2g saturated fat, 60mg cholesterol, 440mg sodium, 46g carbohydrates, (5 g dietary fiber, 5g sugar), 35g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.