CAZUELA / Meat and Vegetable Soup

Ingredients :

¾ cup rice

1 lb (½ k) white potato, diced

1 cup carrots, diced

1 cup squash, diced

1 cup string beans, chopped

1 medium onion, chopped

3 celery stalks, chopped

Salt

1 tablespoon ají panca / sundried red aji (chili) paste

2.2 lb (1 k) beef meat in pieces

2.2 lb (1 k) beef bones to make stock

2 corns, cut in 1-inch slices

1 cup green peas

2 tablespoons butter

3 garlic cloves, crushed

½ teaspoon pepper

½ teaspoon cumin

Parsley, finely chopped for decoration

Preparation:

Place beef bones in a large pan and cover with 1 ½ liters of water. Boil and cook for an hour. Remove bones when stock is ready and reserve stock.

In another pan melt butter, add onion and cook until golden. Add meat, garlic, pepper, salt, cumin, together with sundried red chili paste. Mix well.

Pour stock and boil for half an hour.

Add rice, string beans, peas, celery, carrots, potatoes and squash. Lower heat and simmer until ready.

Serve and sprinkle with parsley.

8 servings

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