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"I was not made to be subtle..."

September Soups: Sopa De Res

September Soups: Sopa De Res

Hiiii!

Welcome back, welcome back! Now if you’re just tuning in, I have literally been slaying lives over here with my September Soups and I’m just not ready to stop yet.. so far I’ve given you a chicken soup with a twist with the Italian Lemon Chicken Soup, a classic French Onion made extra simple in the crockpot, and a fancy AF Lobster Bisque. This week I have a soup that I can't believe I haven't made before.

Of course, I grew up cooking Italian food but over the years, I’ve really tried to master Hispanic cooking as well. Italian and Hispanic food aren't very similar in flavor but to me, they are definitely similar in the way they bring family together. We take pride in cooking a delicious and hearty meal for our loved ones. <3

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I’ve made plenty of different Hispanic dishes (pernil is my specialty) but I’ve never made soup. I searched a lot of different sites and watched a lot of youtube vids (in Spanish might I add) to find the core ingredients to Sopa De Res. Now don't get mad if this is not the way your abuela makes it, you know I’m an improvising cook! Okay… ya ready?!

What you’ll need

  • 1 lb stew beef

  • 2 packs sazon

  • 2 tbsp. oil

  • 2-3 tbsp. garlic

  • 1 medium onion

  • 2 fresno chili peppers

  • 5-6 medium potatoes

  • 2 medium carrots

  • corn on the cob

  • 8 oz can tomato sauce

  • 8 cups beef broth

  • 2 cups water

  • cilantro

  • adobo/pepper

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1. Season stew beef with sazon and let marinate (I left mine over night, but any time is good). Heat 2 tbsp. of oil in a pot and brown the beef. Make sure not to over crowd the pot, do this in small batches.

2. Once beef is all browned, remove and set aside. Add chopped onion and saute for 3-4 minutes before adding garlic. Once onions & garlic are cooked add the beef back in and add tomato sauce. Make sure to scrape the bottom of the pot to get off any crunchy goodness left behind.

3. Add broth and water, a few sprigs of cilantro and fresno chilis without the stems and cut in half. (I added 2 because I looooove spicy stuff, but you can adjust to your liking) Season with adobo and pepper, cover and let simmer for 20 minutes.

4. Add potato and carrots, cover and let cook for another 30 minutes. Cut corn on the cob into 2 or 3 pieces per cob and add to pot to cook for another 10-15 minutes.

5. Once the potatoes and carrots are soft, remove cilantro stems and peppers. Serve alone or with rice.

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I’m really, really happy with how this came out! It reminded me of the beef stew my grandmother makes but with an extra little kick to it!

I didn’t think this soup would be very Weight Watchers friendly between the beef and the potatoes which can both run a little high in points. After plugging all the ingredients into my recipe builder, I was pleasantly surprised! This recipe makes about 7 servings for 5sp each. Eating this alone is satisfying enough but if you add some rice for a few more points, you’ll be niceeee and full and ready to snuggle on the couch. 

I guess all soups are good for cold days, but this would be perfect for those freezing, stormy, January days we got coming for us.  As always, if you make this… please send me pics! Until next time, buen provecho!

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Noted, Nina

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