Ingredients with Measurements:
- 1 lb beef stew meat, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups beef broth
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 2 tbsp olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, stirring occasionally.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
4. Add the chopped carrots, celery, and zucchini to the pot and stir to combine.
5. Add the can of diced tomatoes, beef broth, dried oregano, ground cumin, chili powder, salt, and pepper to the pot and stir to combine.
6. Bring the soup to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the beef is tender and the vegetables are cooked through.
7. Serve hot, garnished with fresh cilantro or parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for browning the beef, then low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 15g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- You can use chicken or vegetable broth instead of beef broth.
- You can use any combination of vegetables you like, such as bell peppers, corn, or potatoes.
Variations:
- Add a can of drained and rinsed black beans for extra protein and fiber.
- Top the soup with shredded cheese or sour cream for a creamy finish.
Tips and tricks:
- For a deeper flavor, brown the beef in batches instead of all at once.
- If you want a thicker soup, add a can of tomato paste or a cornstarch slurry (cornstarch mixed with water) to the pot.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with fresh cilantro or parsley.
Garnishes:
Fresh cilantro or parsley
Pairings:
- Serve the soup with crusty bread or tortilla chips for dipping.
- Pair the soup with a side salad for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, add a can of tomato paste or a cornstarch slurry (cornstarch mixed with water) to the pot.
- If the soup is too thick, add more beef broth or water to the pot.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Food history:
Sopa de Gato is a traditional Mexican soup that is typically made with beef, vegetables, and spices.
Flavor profiles:
This soup is savory and slightly spicy, with a rich beef flavor and a variety of vegetables for added texture and nutrition.
Serving suggestions:
Serve this soup as a main dish for lunch or dinner, accompanied by your favorite side dishes.
Related Categories
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Region: Peruvian
Taste: Savory, Beefy, Umami, Herby, Vegetable, Hearty, Vegetable-Rich