Peruvian Menestron Soup
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
903
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).