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Cuban-Style Beef Soup

Elizabeth Rodriguez
  • 90 minutes
  • Serves 6

INGREDIENTS

1 1/2

lbs. Beef for Soup ((beef round) cut into 1-2 inch cubes)

1 tsp

Salt

1/2 tsp

Ground Cumin

1/2 tsp

Oregano

1/4 tsp

Fresh Ground Pepper

2 tbsp

Flour

2 tbsp

Olive Oil

1

Small Onion (small diced)

3

Garlic Cloves (minced)

1/2 cup

White Wine (substitute beef broth, if desired)

8 oz

can Tomato Sauce

4 cups

Beef Broth

2 cups

water

1

Large Potato (cut into 1-2 inch pieces)

1

Large Carrot (cut into ½ inch pieces)

Cooked White Rice (for serving)