2 lbs beef(i cut mine into long strips)
1/2 lb of beef with bone(i used riblets, but the bone just adds more flavor)
1 green pepper sliced
1 onion sliced
4 garlic cloves chopped
3 whole ears of corn broken in half
1 acorn squash cut into big chunks
8 red potatoes peeled and cut in half
Handful of fresh spinach
2 handfuls of fresh green beans
2 carrots, peeled and sliced
Angel hair pasta(a little less than a pinkie)
oregano and salt
3tbs beef flavor boullion
-brown all the beef, onions, pepper and garlic in a large pot. Season to taste with salt and oregano.
-add the squash, potatoes, corn and carrots. Add just enough water to almost cover the ingredients and stir in the bouillon powder. Bring this to a low boil and cover.
-when the potatoes and squash are almost cooked through, add the spinach, green beans and pasta
(tip with pasta- less is more. don't overdo it!). Allow to cook a few more minutes.
-to serve remove all the beef, potatoes, squash and corn and place on a platter(i put it in the oven to keep warm until we eat it). What you'll have left is a delicious brothy soup. Eat the soup(it's nice if you eat it with a crusty bread). Then you can eat the rest! My husband likes to mash the potatoes and squash together and add a little oil and salt. I also serve the rest with a Chilean salad(there are many variations, but lettuce, tomato and red onion with a dressing of salt, oil and lemon juice is a good one).
1/2 lb of beef with bone(i used riblets, but the bone just adds more flavor)
1 green pepper sliced
1 onion sliced
4 garlic cloves chopped
3 whole ears of corn broken in half
1 acorn squash cut into big chunks
8 red potatoes peeled and cut in half
Handful of fresh spinach
2 handfuls of fresh green beans
2 carrots, peeled and sliced
Angel hair pasta(a little less than a pinkie)
oregano and salt
3tbs beef flavor boullion
-brown all the beef, onions, pepper and garlic in a large pot. Season to taste with salt and oregano.
-add the squash, potatoes, corn and carrots. Add just enough water to almost cover the ingredients and stir in the bouillon powder. Bring this to a low boil and cover.
-when the potatoes and squash are almost cooked through, add the spinach, green beans and pasta
(tip with pasta- less is more. don't overdo it!). Allow to cook a few more minutes.
-to serve remove all the beef, potatoes, squash and corn and place on a platter(i put it in the oven to keep warm until we eat it). What you'll have left is a delicious brothy soup. Eat the soup(it's nice if you eat it with a crusty bread). Then you can eat the rest! My husband likes to mash the potatoes and squash together and add a little oil and salt. I also serve the rest with a Chilean salad(there are many variations, but lettuce, tomato and red onion with a dressing of salt, oil and lemon juice is a good one).
