Sopa de Vegetales y Carne de Res (Beef Vegetable Soup)

Recipe contributed to Hispanic Kitchen by Tammy Cuevas


1 lb ground beef
1 large onion, chopped
1/4 cup green pepper, diced
3 cloves garlic, minced
1/2 tsp GOYA® Adobo with Pepper
1 packet GOYA® Sazon
1 tsp GOYA® Recaito
2 potatoes, peeled and diced
2 cans GOYA Spanish-style tomato sauce
2 cup beef stock
1 cup Coca-Cola
1 can Italian diced tomatoes
2 cups frozen vegetables
Dash Louisiana Original pepper sauce
1/3 cup rice, uncooked
1/4 cup cilantro, chopped 


In your favorite cast-iron skillet (that’s the way I do it), brown the ground beef with the onion, green pepper, garlic, Adobo, Sazon, and Recaito. Add beef mixture to stock pot.   Stir in tomato sauce, potatoes,  beef stock, Coca-Cola,  tomatoes, vegetables, and pepper sauce.  Bring to a boil.  Cover and let simmer 2 hours.  Add rice and cook on low 10 minutes. Stir in cilantro before serving.


More like this

View Comments

RecommendedView All