peruvian menestron soup

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil, or as needed
• 1 large onion, diced
• 1 tomato - peeled, seeded, and diced
• 2 large cloves garlic, minced
• salt and ground black pepper to taste
• 1 pound beef stew meat, cubed
• 10 cups water, or as needed
• 1/2 (15.5 ounce) can garbanzo beans, drained and rinsed
• 1/2 cup frozen corn
• 1/2 cup frozen lima beans
• 2 stalks celery, chopped
• 1 carrot, chopped
• 1/4 cup chopped cabbage, or more to taste
• 1 large potato, peeled and cubed
• 1/2 cup frozen peas
• 1/3 (16 ounce) box fettuccine
• 3/4 cup crumbled cotija cheese
• 7 large fresh spinach leaves
• 4 leaves fresh basil
• 1 tablespoon water, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• heat oil in a pot over medium heat; saute onion, tomato, and garlic until onion is softened, 3 to 4 minutes. season with salt and pepper. add beef and salt to taste; cook and stir until beef is mostly cooked through, 15 to 20 minutes.
• pour about 10 cups water over beef mixture; add garbanzo beans, corn, lima beans, celery, carrot, and cabbage. boil mixture until vegetables are mostly tender, about 10 minutes.
• stir potatoes, peas, and fettuccine into vegetable-beef mixture; cook until potatoes are tender, 10 to 15 minutes.
• blend cotija cheese, spinach, basil, and about 1 tablespoon water in a blender until smooth and liquefied, adding more water as needed. pour cheese mixture into soup; cook until soup is green and cooked through, about 4 more minutes. season with more salt if desired.