Peruvian Menestron Soup Recipe

Name: Peruvian Menestron Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil, or as needed; 1 large onion, diced; 1 tomato - peeled, seeded, and diced; 2 large cloves garlic, minced; salt and ground black pepper to taste; 1 pound beef stew meat, cubed; 10 cups water, or as needed; 1/2 (15.5 ounce) can garbanzo beans, drained and rinsed; 1/2 cup frozen corn; 1/2 cup frozen lima beans; 2 stalks celery, chopped; 1 carrot, chopped; 1/4 cup chopped cabbage, or more to taste; 1 large potato, peeled and cubed; 1/2 cup frozen peas; 1/3 (16 ounce) box fettuccine; 3/4 cup crumbled cotija cheese; 7 large fresh spinach leaves; 4 leaves fresh basil; 1 tablespoon water, or as needed

Servings: persons

1 tablespoon vegetable oil, or as needed
1 large onion, diced
1 tomato - peeled, seeded, and diced
2 large cloves garlic, minced
salt and ground black pepper to taste
1 pound beef stew meat, cubed
10 cups water, or as needed
1/2 (15.5 ounce) can garbanzo beans, drained and rinsed
1/2 cup frozen corn
1/2 cup frozen lima beans
2 stalks celery, chopped
1 carrot, chopped
1/4 cup chopped cabbage, or more to taste
1 large potato, peeled and cubed
1/2 cup frozen peas
1/3 (16 ounce) box fettuccine
3/4 cup crumbled cotija cheese
7 large fresh spinach leaves
4 leaves fresh basil
1 tablespoon water, or as needed

1
Heat oil in a pot over medium heat; saute onion, tomato, and garlic until onion is softened, 3 to 4 minutes. Season with salt and pepper. Add beef and salt to taste; cook and stir until beef is mostly cooked through, 15 to 20 minutes.
2
Pour about 10 cups water over beef mixture; add garbanzo beans, corn, lima beans, celery, carrot, and cabbage. Boil mixture until vegetables are mostly tender, about 10 minutes.
3
Stir potatoes, peas, and fettuccine into vegetable-beef mixture; cook until potatoes are tender, 10 to 15 minutes.
4
Blend cotija cheese, spinach, basil, and about 1 tablespoon water in a blender until smooth and liquefied, adding more water as needed. Pour cheese mixture into soup; cook until soup is green and cooked through, about 4 more minutes. Season with more salt if desired.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon vegetable oil, or as needed, 1 large onion, diced, 1 tomato - peeled, seeded, and diced, 2 large cloves garlic, minced, and more.

Yes, Peruvian Menestron Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peruvian Menestron Soup

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