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.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 2 pounds top sirlon steak cut into 3/4 inch cubes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper to taste
- 2 cups cubed fresh pumpkin*
- 2 cup frozen corn kernels
- 4 medium-sized red potatoes cubed
- 3 medium-sized carrots cubed
- 2 red bell peppers diced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 teaspoons oregano
- 2 teaspoons paprika
- 64 ounces beef stock
- White rice cooked, optional
Instructions
- 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 pumpkin, corn, potatoes, carrots, bell peppers, onion, garlic, oregano, paprika, and beef stock. Stir to combine.
- 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.
- Serve plain or spooned over rice.
- Store for up to 3 days in the fridge.
Nutrition
Serving: 1g | Calories: 452kcal | Carbohydrates: 44g | Protein: 45g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 89mg | Sodium: 1233mg | Potassium: 2179mg | Fiber: 6g | Sugar: 11g | Vitamin A: 10005IU | Vitamin C: 70mg | Calcium: 113mg | Iron: 5mg