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!