This Minced Beef and Vegetable Cuchuco Soup is one of those recipes that just feels like a warm hug. It’s perfect for a chilly evening, or anytime you’re craving something hearty and comforting.
It is a Colombian classic. And, the star of the show is cuchuco, which is cracked wheat, but we’ll get to that in a bit!
What makes this soup special is the blend of savory ground beef, wholesome vegetables, and that unique, slightly nutty flavor from the cuchuco. It’s a complete meal in a bowl.
Recipe Overview: Minced Beef and Vegetable Cuchuco Soup
This soup is a delightful combination of textures and flavors. Imagine tender minced beef, a medley of colorful vegetables, and the satisfying chewiness of cracked wheat, all swimming in a flavorful broth.
It’s not just tasty, it’s also packed with nutrients. You’ve got your protein, your fiber, and a good dose of vitamins from all those veggies.
This is a family favorite in my house for the main course. And, I can say that it is a great dish to bring to a potluck or to serve when you have guests over.
It is really simple and filling.
Detailed Ingredients for Our Cuchuco Soup
Here’s what you’ll need to make this delicious soup:
- Ground Beef: 1 pound. I usually use lean ground beef, but you can use whatever you prefer.
- Cuchuco (Cracked Wheat): 1 cup. This is the key ingredient! If you can’t find it labeled as “cuchuco,” look for “cracked wheat” in the grain aisle.
- Onion: 1 medium, chopped. Yellow or white onion works well.
- Carrots: 2 medium, peeled and diced.
- Celery: 2 stalks, diced.
- Potatoes 2 medium, peeled and diced.
- Garlic: 2 cloves, minced. Fresh garlic is best, but you can use ½ teaspoon of garlic powder in a pinch.
- Beef Broth: 6 cups. You can use store-bought or homemade.
- Diced Tomatoes: 1 (14.5 ounce) can, undrained.
- Corn: 1 cup. Frozen or canned (drained) works great.
- Peas: 1 cup. Frozen or canned (drained).
- Cabbage: 1/2 small head. I used the green ones.
- Fresh Cilantro: ¼ cup, chopped. For garnish.
- Salt and Pepper: To taste.
- Olive Oil: 1 tablespoon.
Ingredient Notes & Substitutions:
- If you can’t find cracked wheat, you could try using barley, but the texture will be slightly different.
- Feel free to add other vegetables you like, such as green beans, zucchini, or spinach.
- For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño.
Step-by-Step Instructions: Making the Soup
Let’s get cooking! Here’s how to make the Minced Beef and Vegetable Cuchuco Soup:
- Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned. Drain off any excess grease.
- Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot and cook for about 5-7 minutes, until they start to soften. Stir occasionally. Then, add the minced garlic and cook for another minute, until fragrant. Make sure it doesnt burn, keep stirring.
- Add the Remaining Ingredients (Except Cilantro): Pour in the beef broth, diced tomatoes (with their juice), cuchuco, corn, peas, potatoes, and cabbage. Season with salt and pepper to your liking. Give it a good stir to combine everything.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or until the cuchuco and vegetables are tender. The longer it simmers, the more the flavors will meld together. If you’re using barley, it may need a bit longer to cook.
- Add Cilantro and Serve: Stir in the chopped fresh cilantro right before serving. Taste and adjust the seasoning if needed. Ladle the soup into bowls and enjoy!
Variations & Tips for the Best Cuchuco Soup
- Make it Creamy: For a creamier soup, stir in a dollop of sour cream or plain yogurt before serving.
- Make it Ahead: This soup tastes even better the next day! You can make it ahead of time and store it in the refrigerator for up to 3 days.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator.
- Reheating: Reheat the soup gently on the stovetop or in the microwave until heated through. You might need to add a little extra broth or water if it has thickened too much.
- Serving Suggestions: Serve this soup with a side of crusty bread for dipping. A sprinkle of grated Parmesan cheese is also a delicious addition.
Key Details
- Prep time: 20 minutes
- Cook time: 45 minutes
- Total time: 1 hour 5 minutes
- Servings: 6-8
- Equipment you’ll need: Large pot or Dutch oven, cutting board, knife
Minced Beef and Vegetable Cuchuco Soup
This Minced Beef and Vegetable Cuchuco Soup is one of those recipes that just feels like a warm hug. It's perfect for a chilly evening, or anytime you're craving something hearty and comforting. It is a Colombian classic. And, the star of the show is cuchuco, which is cracked wheat!
Ingredients
- 1 pound Ground Beef
- 1 cup Cuchuco Cracked Wheat
- 1 medium Onion chopped
- 2 medium Carrots peeled and diced
- 2 stalks Celery diced
- 2 medium Potatoes peeled and diced
- 2 cloves Garlic minced
- 6 cups Beef Broth
- 1 14.5 ounce can Diced Tomatoes, undrained
- 1 cup Corn Frozen or canned (drained)
- 1 cup Peas Frozen or canned (drained)
- 1/2 small head Cabbage
- ¼ cup Fresh Cilantro chopped
- Salt and Pepper to taste
- 1 tablespoon Olive Oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it's browned. Drain off any excess grease.
- Add the chopped onion, carrots, and celery to the pot and cook for about 5-7 minutes, until they start to soften. Stir occasionally. Then, add the minced garlic and cook for another minute, until fragrant.
- Pour in the beef broth, diced tomatoes (with their juice), cuchuco, corn, peas, potatoes, and cabbage. Season with salt and pepper to your liking. Give it a good stir to combine everything.
- Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or until the cuchuco and vegetables are tender. The longer it simmers, the more the flavors will meld together. If you’re using barley, it may need a bit longer to cook.
- Stir in the chopped fresh cilantro right before serving. Taste and adjust the seasoning if needed. Ladle the soup into bowls and enjoy!
