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Carbonada

Carbonada (Chilean Beef Soup)

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Soup
Servings 6 servings

Ingredients
  

  • 2 tbsp vegetable oil
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1/4 cup diced red pepper
  • 1/2 cup chopped celery
  • 1 pound sirloin tip (cut into cubes 2-inches thick)
  • 6 cups water 
  • 1 cup peeled and diced squash (1-inch thick) (acorn or butternut)
  • 1 cup peeled and diced potatoes (1-inch thick)
  • 1/2 cup peeled and chopped carrots
  • 1/4 cup chopped frozen or fresh green beans
  • 1/4 cup frozen or fresh corn
  • 1/4 cup frozen or fresh peas
  • 1/4 cup rice, uncooked
  • 2 tsp salt 
  • 2 tsp dried oregano
  • 1 tsp paprika
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground cumin
  • 1/3 cup chopped fresh parsley (to serve)

Instructions
 

  • In a large pot over medium-high heat, heat the vegetable oil.
  • Add onions, garlic, red pepper, and celery and sauté for 4 minutes. Add the beef cubes to the pot and brown.
  • Pour in the water and add the rest of the ingredients (except parsley). Bring to a boil, and reduce the heat to medium-low. Cover and simmer until the potatoes and squash are almost fully tender, about 20 - 25 minutes.
  • Before serving, sprinkle with fresh parsley.
Keyword Beef Soup, Soup
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