Peruvian Menestron Soup

Ashley

"This is a wonderful-tasting authentic soup, not to mention it's very healthy for you. I lived in Peru for a couple of years, it's one of my all-time favorites! I know it has a lot of ingredients but it's worth eating! Substitute garbanzo beans with white beans if desired. Fresh corn, lima beans, and peas can be used instead of frozen. If you want more amounts of the vegetables, add some more. I usually eyeball the amount. Enjoy!"
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Ingredients

1 h 15 m servings 429 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 429 kcal
  • 21%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 52.4g
  • 17%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 396 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil in a pot over medium heat; saute onion, tomato, and garlic until onion is softened, 3 to 4 minutes. Season with salt and pepper. Add beef and salt to taste; cook and stir until beef is mostly cooked through, 15 to 20 minutes.
  2. Pour about 10 cups water over beef mixture; add garbanzo beans, corn, lima beans, celery, carrot, and cabbage. Boil mixture until vegetables are mostly tender, about 10 minutes.
  3. Stir potatoes, peas, and fettuccine into vegetable-beef mixture; cook until potatoes are tender, 10 to 15 minutes.
  4. Blend cotija cheese, spinach, basil, and about 1 tablespoon water in a blender until smooth and liquefied, adding more water as needed. Pour cheese mixture into soup; cook until soup is green and cooked through, about 4 more minutes. Season with more salt if desired.

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