• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Costa Rican Beef and Vegetable Soup with Yellow Rice

  • Recipe Submitted by on

Category: Crockpot, Soups, Beef

 Ingredients List

  • 2 Ound
  • 1 1/2 Inch cubes
  • 1 g Onion -- thinly sliced
  • 1 Up
  • 3 Cloves garlic -- minced
  • 1 Dry bay leaf
  • 1 g Red bell pepper -- seeded
  • And
  • Cut into thin -- bite-size
  • Strips
  • 1 1/2 Up
  • 2 cn (about 14 1/2 oz.@)
  • Beef broth
  • ***YELLOW RICE***
  • 1 g Ear corn -- cut into 3/4
  • Inch
  • Thick slices
  • 4 Up
  • 13 Up
  • Leaves
  • Salt and pepper
  • Lean -- boneless beef chuck
  • Celery -- thinly sliced
  • Water
  • Coarsely shredded cabbage
  • Lightly packed cilantro

 Directions

THE SOUP Arrange beef cubes slightly apart in a single layer in a shallow
baking pan. Bake in a 500 oven until well browned (about 20 minutes).
Meanwhile, in a 3 1/2 quart or larger crockpot, combine onion, celery,
garlic, bay leaf and bell pepper. Transfer browned beef to crockpot. Pour a
little of the water into baking pan, stirring to dissolve drippings and
pour into crockpot. Add broth and remaining water. Cover and cook on low
about 8 hours. About 15 minutes before beef is done, prepare Yellow Rice.
While rice is cooking, increase cooker setting to high; add corn. Cover;
cook for 5 minutes. Add cabbage; cover and cook until cabbage is bright
green, 8 to 10 more minutes. Stir in cilantro; season with salt and pepper.
Ladle soup into wide, shallow bowls; add a scoop of rice to each. THE RICE
1 tablespoon salad oil 1 small onion, finely chopped 1 cup long-grain white
rice 1/4 teaspoon ground turmeric 1 3/4 cups water Heat oil in 2-quart pan
over medium heat. Add the onion; cook, stirring until onion is soft but not
browned, (3 to 5 minutes). Stir in the rice and tumeric; cook, stirring
occasionally, for about 1 minute. Pour in the water and reduce heat to low
and cook until rice is tender, about 20 minutes.

From the Sunset Crockery Cookbook.

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