Peruvian Beef Noodle Soup (Sopa Criolla)

Name: Peruvian Beef Noodle Soup (Sopa Criolla) recipe
Prep time: 15 min
Cook time: 2 h
Yield: 10 servings
Cuisine: Global
Ingredients: 2 tablespoons olive oil; 2 pounds beef stew meat, cut into 1/2-inch cubes; 2 cups diced Spanish onion; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 2 bay leaves; 1 pinch kosher salt to taste; 1 pinch ground black pepper to taste; 8 cups beef broth; 1 (8 ounce) package fideo pasta; 2 ½ cups 1/4-inch pieces carrot; ½ pound zucchini, halved lengthwise and cut in 1/4-inch slices

by Raul Lopez 1 year ago

3.5 (4)

2 hours

328.4 kcal

25 g carbs

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Description

A tasty hearty soup that is great for the cold winter days.

Ingredients

2 tablespoons olive oil
2 pounds beef stew meat, cut into 1/2-inch cubes
2 cups diced Spanish onion
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
2 bay leaves
1 pinch kosher salt to taste
1 pinch ground black pepper to taste
8 cups beef broth
1 (8 ounce) package fideo pasta
2 ½ cups 1/4-inch pieces carrot
½ pound zucchini, halved lengthwise and cut in 1/4-inch slices

Directions

1. Heat oil in a 5-quart pot over medium heat. Cook about half the beef in hot oil until completely browned, about 5 minutes. Remove beef with a slotted spoon to a bowl. Repeat with remaining beef.
2. Cook and stir onion and garlic in the oil remaining in the pot until the onion is soft, about 4 minutes. Return beef to the pot; add tomato paste and stir to coat beef in paste. Stir oregano and bay leaves into the beef mixture; season with kosher salt and pepper. Cook and stir the mixture just until the oregano is fragrant, about 1 minute.
3. Pour beef broth into the pot, cover the pot, and bring the broth to a boil. Reduce heat to medium-low and simmer liquid until the beef is very tender, about 90 minutes.
4. Bring a large pot of lightly salted water to a boil. Cook fideo in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
5. Stir carrot and zucchini into the liquid; cook until the carrots are tender, about 15 minutes. Remove and discard bay leaves. Season again with kosher salt and pepper. Stir fideo into the broth; cook until the noodles are hot, about 1 minute.

Nutrition Facts

serving: 10 servings

calories: 328.4 kcal

carbohydrates: 25 g

protein: 21.2 g

saturated fat: 5.6 g

cholesterol: 50.1 mg

sodium: 759.1 mg

fiber: 2.7 g

sugar: 4.6 g