Peruvian Beef and Potato Soup

Peruvian Beef and Potato Soup

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.

  • 1 pound ground beef
  • 1 yellow onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cloves garlic, finely chopped
  • 3 1/2 cups beef broth, preferably low-sodium
  • 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
You must be signed in to use shopping lists. Sign in or create account

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, 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 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.

Recipe Discussion