Chilean Carbonada Soup

This Chilean carbonada soup is a classic dish found in Chile. It’s pure comfort in the form of beef, corn, potatoes, pumpkin and carrots. It’s easy to make and feels like comfort in a bowl. Plus, it’s perfect for cool spring nights.

This Chilean carbonada soup is a classic dish found in Chile. It's pure comfort in the form of beef, corn, potatoes, pumpkin and carrots. It's easy to make and feels like comfort in a bowl. Plus, it's perfect for cool spring nights.

If you follow me on Instagram, Snapchat or Facebook you might remember me jet setting off to Chile back in December. When I was invited on the trip I literally said yes in 2.2 seconds. I think I might have even said yes before I told my husband about the trip. Thank goodness he is low key and thinks like that don’t bother him because I’m guilty of doing that all. the. time.

In the next couple of weeks I’m going to be sharing a few in-depth travel posts with you but as a light intro to my trip, I wanted to share a traditional dish I had a few times while I as in Chile – carbonada. It reminds me a brothy beef stew which was perfect for cool nights. I also think it’s perfect for the cold winter weather I was treated when I got back home from Chile. Going somewhere where it’s summer when you’re typically used to winter in December is a trick to the mind. 

This Chilean carbonada soup is a classic dish found in Chile. It's pure comfort in the form of beef, corn, potatoes, pumpkin and carrots. It's easy to make and feels like comfort in a bowl. Plus, it's perfect for cool spring nights.

I tried to keep the Chilean carbonada soup as traditional as possible and so I followed the directions I got while I was in Chile. Big chunks of red potato, pumpkin, carrots, red bell pepper, beef, and corn all throw together in a delicious beef broth and sprinkled with the most amazing spice EVER called merken or also spelled merquen. I literally bought 6 bags of that stuff to bring home with me. I loved it that much! It’s not too spicy but has a nice boost of flavor that seriously can be sprinkled on anything – eggs, avocado, soup, mashed potatoes…you get the idea. It’s the best.

This Chilean carbonada soup is a classic dish found in Chile. It's pure comfort in the form of beef, corn, potatoes, pumpkin and carrots. It's easy to make and feels like comfort in a bowl. Plus, it's perfect for cool spring nights.

If you’re still living in the part of the country that is slowly waiting for spring to show up (come on spring, you can do it!) then this soup is still the perfect addition to your menu. Plus because this soup is more brothy vs. thick like a stew it doesn’t seem quite as heavy. Which is exactly what I’m looking for in a springtime soup.

{Looking for more delicious soup recipes? Try my Chicken Avocado Cilantro Lime SoupCreamy Red Lentil Carrot SoupChicken and Chard Tortilla SoupButternut Squash Minestrone SoupRoasted Cauliflower Fennel Leek Soup or my Lamb Meatball Couscous Soup}

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Chilean Carbonada Soup

This Chilean carbonada soup is a classic dish found in Chile. It's pure comfort in the form of beef, corn, potatoes, pumpkin and carrots. It's easy to make and feels like comfort in a bowl. Plus, it's perfect for cool spring nights.

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 2-pounds chuck roast, cubed
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, to taste
  • 4 red potatoes, cubed
  • 3 carrots, cubed
  • 2 red bell peppers, diced
  • 1 small yellow onion, diced
  • 2 cups cubed fresh pumpkin*
  • 2 cup frozen corn kernels
  • 2 cloves garlic, minced
  • 2 teaspoons oregano
  • 2 teaspoons paprika
  • 64 ounces beef stock
  • White rice, cooked, optional

 

Directions:

In a large soup pot add olive oil and set over medium-high heat.

Once the oil is hot add cubed beef and season with kosher salt and pepper. Stir to combine. Cook until the meat is browned.

Add in potatoes, carrots, bell peppers, onion, pumpkin, corn, garlic, oregano, paprika and 32 ounces of the beef stock. Stir to combine. Add more stock until all the vegetables are covered. I used both containers of my stock because I wanted a very brothy soup.

Simmer for about 20-30 minutes or until the vegetables are soft and tender. Taste the soup and season with more kosher salt if needed.

If desired spoon a little cooked rice into your bowls and spoon soup over the rice. You can also eat the soup without the rice.

*Note: Try to cut the carrots, potato, and pumpkin in the same size chunks so the vegetables cook up evenly. Also, if you cannot find fresh pumpkin butternut squash works well.

17 Responses to “Chilean Carbonada Soup”

  1. #
    1
    Jessica @ Sprinkle Some Sugar — April 3, 2017 at 9:11 am

    There’s nothing better than a hearty soup during the chilly weather! It still isn’t quite Spring where I live, so this is perfect.

  2. #
    2
    Stephanie — April 3, 2017 at 2:48 pm

    This would totally hit the spot today. SO rainy and dreary outside. This is perfect comfort food!

  3. #
    3
    The Food Hunter — April 3, 2017 at 3:26 pm

    I would love a big bowl of this for dinner tonight

  4. #
    4
    Renee - Kudos Kitchen — April 3, 2017 at 6:18 pm

    What a big ol’ bowl of flavor!

  5. #
    5
    Kirsten/ComfortablyDomestic — April 3, 2017 at 7:02 pm

    A nice brothy soup that’s hearty as this one is perfect springtime!

  6. #
    6
    Lauren Kelly Nutrition — April 3, 2017 at 7:05 pm

    This looks incredible! I eat soup all year long. I love hearing about your trip to Chile, I am living vicariously through you!

  7. #
    7
    Alyssa | EverydayMaven — April 3, 2017 at 7:20 pm

    This looks amazing!

  8. #
    8
    Jennifer Farley — April 3, 2017 at 9:59 pm

    I love all the flavors in this soup! I’d love to see Chile someday.

  9. #
    9
    Dee — April 4, 2017 at 1:53 am

    This so, and it’s definitely comfort food!

  10. #
    10
    katerina @ diethood.com — April 4, 2017 at 5:56 am

    Oh yum, this looks incredible!! Can’t wait to try it!

  11. #
    11
    eat good 4 life — April 4, 2017 at 9:30 am

    I have never had anything like this but I know chilean food is the bomb. I am coming over 🙂

  12. #
    12
    Sandi G — April 4, 2017 at 10:33 am

    I love the combination of flavors in this soup…looks incredible.

  13. #
    13
    Amanda | The Chunky Chef — April 4, 2017 at 8:38 pm

    I’m so jealous that you got to see Chile!! This soup looks fantastic!

  14. #
    14
    Jessica | The Novice Chef — April 4, 2017 at 9:24 pm

    This sounds SO good! No matter the weather, I’m always down for soup!

  15. #
    15
    Kelly P — April 5, 2017 at 1:31 pm

    I love this combination of ingredients!! And I want to get my hands on some of that spice blend. YUMMMM.

  16. #
    16
    Isabelle @ Crumb — April 6, 2017 at 12:59 pm

    This looks so homey and comforting and delicious. It’s miserable and cold and rainy today, so I could literally dive face-first into a bowl of this goodness right about now.
    I’m going to have to go on a mission to find some of that spice blend. South American ingredients can be hard to come by up here in Toronto (well, except for Brazilian, because we have a surprisingly large population here, but Chilean not so much)… hopefully one of the more eclectic spice stores will have some!

  17. #
    17
    Sabrina — April 9, 2017 at 3:35 pm

    thank you, really like the fresh pumpkin too, nice twist, love all of these favors

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