Peruvian Beef and Potato Soup
4

Serves 4

This soup is quick to prepare and delicious, too. To spice it up, add chopped fresh chiles before serving.

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    Ingredients: 
    • 1 pound ground beef
    • 1 yellow onion, chopped
    • 1 red bell pepper, cored, seeded and chopped
    • 2 cloves garlic, finely chopped
    • 3 1/2 cups beef broth, preferably low-sodium
    • 1 cup water
    • 2 medium yukon gold potatoes, peeled and finely chopped
    • 1 tablespoon ground cumin
    • 1 bay leaf
    • 1/4 pound dried capellini pasta
    • Salt and pepper to taste
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    Method: 

    Cook beef in a large pot over medium heat until browned and cooked through. 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, 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 carbohydrate (5g 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.

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