Ingredients with Measurements:
- 1 pound of beef stew meat
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 sweet potato, peeled and chopped
- 1 can of diced tomatoes (14.5 oz)
- 4 cups of beef broth
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1 tablespoon of olive oil
- 1 tablespoon of honey
- 1 tablespoon of lemon juice
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
4. Add the carrots, celery, and sweet potato to the pot and cook for 5 minutes.
5. Add the diced tomatoes, beef broth, paprika, cumin, salt, black pepper, and cayenne pepper to the pot and stir to combine.
6. Bring the soup to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer the soup for 2 hours, stirring occasionally.
8. After 2 hours, stir in the honey and lemon juice.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 15 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 22g
Protein: 24g
Sodium: 1200mg
Substitutions for ingredients:
- Beef stew meat can be substituted with chicken or turkey.
- Sweet potato can be substituted with regular potato or butternut squash.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add 1 cup of cooked rice or quinoa to the soup for a heartier meal.
- Add 1 can of drained and rinsed black beans for added protein and fiber.
- Add 1 cup of chopped kale or spinach for added nutrients.
Tips and tricks:
- For a thicker soup, puree half of the soup in a blender and add it back to the pot.
- To save time, use pre-cut vegetables.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, croutons, or a dollop of sour cream.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables or a quinoa salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer it uncovered for an additional 15-20 minutes.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that the meat is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Haminado soup is a traditional Jewish soup that is typically served on the Sabbath. It is a slow-cooked soup that is meant to be enjoyed over a long period of time.
Flavor profiles:
The soup has a rich and savory flavor with a hint of sweetness from the honey and a slight kick from the cayenne pepper.
Serving suggestions:
Serve the soup as a main course for a comforting and satisfying meal.
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Region: Philippine