Peruvian Beef and Potato Soup

Serves 4

This soup is quick to prepare and delicious, too. To spice it up, add chopped fresh chiles before serving. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Ingredients

1 pound ground beef
1 yellow onion, chopped
1 red bell pepper, cored, seeded and chopped
2 cloves garlic, finely chopped
3 1/2 cups beef broth, preferably low-sodium*
1 cup water
2 medium yukon gold potatoes, peeled and finely chopped
1 tablespoon ground cumin*
1 bay leaf
1/4 pound dried capellini pasta*
Salt and pepper to taste

Method

Cook beef in a large pot over medium heat until browned and cooked through. Remove from pot, set it aside and pour off all but 1 tablespoon of the fat. Add onion, bell pepper and garlic and cook over moderately high heat until softened, about 4 minutes. Add broth, water, potatoes, cumin and bay leaf. Bring to a simmer and cook for 10 minutes. Add pasta and simmer until al dente, about 5 minutes. Return browned meat and cook until warmed through, about 1 minute. Discard bay leaf, taste and adjust seasoning with salt and pepper, and serve.

Nutrition

Per serving: 380 calories (60 from fat), 6g total fat, 2g saturated fat, 35g protein, 46g total carbohydrate (5g dietary fiber, 5g sugar), 60mg cholesterol, 440mg sodium

http://wholefoodsmarket.com/recipes/1939