Beef and Vegetable Soup (Cocido)

recipe
Cocido, a Spanish beef and vegetable soup, is chock full of boneless sirloin steak, fire-roasted tomatoes, green chiles, potatoes, chayote squash, and carrots.

Yield:

10 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 243
Caloriesfromfat 25 %
Fat 6.8 g
Satfat 2.1 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 21.1 g
Carbohydrate 24.9 g
Fiber 4.1 g
Cholesterol 50 mg
Iron 2.9 mg
Sodium 607 mg
Calcium 51 mg

Ingredients

2 tablespoons achiote paste
1 1/2 teaspoons salt
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon olive oil
1/4 teaspoon ground red pepper
4 garlic cloves, minced
2 pounds boneless sirloin steak, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
4 cups chopped onion
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (14.5-ounce) can fire-roasted diced tomatoes with green chiles, undrained (such as Muir Glen)
4 cups cubed peeled baking potato
3 cups cubed peeled chayote squash
2 cups (1/2-inch-thick) slices carrot
1 tablespoon white wine vinegar

Preparation

Combine first 7 ingredients, stirring with a fork until mixture resembles coarse meal; sprinkle 1 1/2 tablespoons achiote mixture evenly over beef, tossing to coat. Set remaining achiote mixture aside.

Heat oil in Dutch oven over medium-high heat. Add beef mixture; cook 2 minutes, browning on all sides. Remove beef from pan. Add onion to pan; sauté 3 minutes. Add remaining achiote mixture; cook 2 minutes, stirring frequently. Return beef mixture to pan. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 35 minutes. Add potato, chayote, and carrot; cover and simmer 35 minutes or until potato is tender. Remove from heat. Stir in vinegar.

Note:

When handling achiote paste, wear gloves to avoid staining your hands. If you can't find chayote, use summer squash instead.

Lorrie Hulston Corvin,

October 2004
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