Costa Rican Beef and Vegetable Soup with Yellow Rice Recipe
Summary
Preparation Time10 MinCooking Time8 Hr 20 Min
Ready In8 Hr 30 MinDifficulty LevelMedium
Health IndexHealthyServings4
Ingredients
| 2 pounds lean boneless beef chuck, trimmed of fat and cut into 1 1/2-inch cubes | ||
| Onion | 1 Large, thinly sliced | |
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Garlic | 3 Clove (5gm), pressed | |
| Bay leaf | 1 | |
| 1 large red bell pepper, seeded and cut into thin, bite-size strips | ||
| Water | 1 1/2 Cup (16 tbs) | |
| Beef broth | 2 Can (10oz) | |
| Yellow Rice | ||
| 1 large ear corn, cut into 3/4-inch-thick slices | ||
| 4 cups coarsely shredded cabbage | ||
| Cilantro leaves | 1/3 Cup (16 tbs), lightly packed | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Arrange beef cubes slightly apart in a single layer in a shallow baking pan.
Bake in a 500° oven until well browned (about 20 minutes).
Meanwhile, in a 3 1/2-quart or larger electric slow cooker, combine onion, celery, garlic, bay leaf, and bell pepper.
Transfer browned beef cubes to cooker.
Pour a little of the water into baking pan, stirring to dissolve drippings; then pour into cooker.
Add broth and remaining water.
Cover and cook at low setting until beef is very tender when pierced (about 8 hours).
About 15 minutes before beef is done, prepare Yellow Rice.
While rice is cooking, increase cooker heat setting to high; add corn.
Cover; cook for 5 more minutes.
Add cabbage; cover and cook until cabbage is bright green and both cabbage and corn are tender to bite (8 to 10 more minutes).
Stir in cilantro; season to taste with salt and pepper.
Ladle soup into wide, shallow bowls; add a scoop of Yellow Rice to each.
Bake in a 500° oven until well browned (about 20 minutes).
Meanwhile, in a 3 1/2-quart or larger electric slow cooker, combine onion, celery, garlic, bay leaf, and bell pepper.
Transfer browned beef cubes to cooker.
Pour a little of the water into baking pan, stirring to dissolve drippings; then pour into cooker.
Add broth and remaining water.
Cover and cook at low setting until beef is very tender when pierced (about 8 hours).
About 15 minutes before beef is done, prepare Yellow Rice.
While rice is cooking, increase cooker heat setting to high; add corn.
Cover; cook for 5 more minutes.
Add cabbage; cover and cook until cabbage is bright green and both cabbage and corn are tender to bite (8 to 10 more minutes).
Stir in cilantro; season to taste with salt and pepper.
Ladle soup into wide, shallow bowls; add a scoop of Yellow Rice to each.
Chef
