Beef and vegetable soup (a.k.a. Chilean carbonada soup)
Long |
Preschool
In the colder months, children enjoy delicious and heart-warming meals such as this beef and vegetable soup, also known as Chilean carbonada soup. The SDN Woolloomooloo team and cook Elizabeth, have proudly shared this recipe for all to enjoy.
Ingredients -Essentials/pantry:
- 1/2kg beef mince
- 1 cup beef stock
- 2 x Tbsp. olive oil
- 1 x tsp. salt
- 1 x tsp. pepper
- 1 x tsp. oregano
- 4 cups water
- 2 x cloves garlic, minced
- cooked white rice for serving (optional)
Ingredients -Vegetables:
- 2 x potatoes, cubed
- 1 x carrot, cubed
- 1/2 x red capsicum
- 1/4 cup cubed pumpkin
- 1 cup corn kernels
- 1 x brown onion, finely chopped
Method
- In a large soup pot, add olive oil and set over medium-high heat.
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Once the oil is hot, add minced beef and season with salt and pepper, then stir to combine.
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Cook until meat is browned.
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Add in all the vegetables, as well as garlic, oregano, water and beef stock, and stir to combine.
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Add more stock if needed, ensuring all vegetables are covered in the liquid.
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Simmer for about 25-30 minutes, or until the vegetables are soft and tender.
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Taste the soup and season with more salt if needed.
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You can spoon a little bit of cooked rice (of your choice) into your soup bowl (optional).
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Wait until soup has cooled down to the desired temperature before serving, and enjoy!
