Recipe by Allen Goforth
"A tasty hearty soup that is great for the cold winter days."
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beef stew meat, cut into 1/2-inch cubes
diced Spanish onion
kosher salt to taste
ground black pepper to taste
1 (8 ounce) package
2 1/2 cups
1/4-inch pieces carrot
zucchini, halved lengthwise and cut in 1/4-inch slices
Delicious! I made this exactly as written and only had to add additional salt before serving. I found the steps to be a little out of order. I recommend adding in the carrot and zucchini at the tail end of step 3. No need to cook the beef for 90 mins until tender, then have to add in the veggies for additional cooking time. Also, I recommend cooking the pasta when the soup is almost fully cooked. If you cook it too early, it'll sit there and clump up. Another option would be to just toss the uncooked pasta into the soup in the last few mins of cooking. I'm looking forward to having this for lunch again tomorrow! Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Peruvian Beef Noodle Soup (Sopa Criolla)
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 143
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