Beef and vegetable soup is a highly valued traditional dish in several Latin American countries. Its origin dates back to colonial times, when grandmothers prepared nutritious broths for the entire family, making use of the fresh and affordable ingredients they had on hand. In each region, this delight presents variations in ingredients and name. For example, in Mexico it is commonly known as "caldo de res", while in other countries like Colombia and Venezuela it may be called "sancocho" or simply "beef and vegetable soup". The "deluxe" version incorporates a wider variety of vegetables, making this soup a complete and comforting option for any occasion.
How to prepare Deluxe beef and vegetable soup
To begin, cut the stewing beef into cubes and place it in a pot with water.
Peel the onions, slice them, and add them to the pot with the meat.
Boil the mixture until the meat is completely cooked.
Drain the cooking water and add the tomatoes with their juice, the can of tomato juice, all the fresh vegetables including potatoes, green beans, green peas, lima beans, corn, and carrots, as well as the cubes of previously cooked beef.
Also incorporate the beef bouillon cubes and the bay leaf for more flavor, and simmer until the vegetables are tender and the soup is ready to serve.
Finally, season to taste with salt, pepper, or other preferred condiments. Enjoy a nutritious and delicious soup that combines the best of meat and fresh vegetables.