Beef and Vegetable Soup (Cocido)

When handling achiote paste, wear gloves to avoid staining your hands. If you can't find chayote, use summer squash instead.

Yield: 10 servings (serving size: 1 1/2 cups)

Ingredients

• 2  tablespoons  achiote paste
• 1 1/2  teaspoons  salt
• 2  teaspoons  chili powder
• 1  teaspoon  ground cumin
• 1  teaspoon  olive oil
• 1/4  teaspoon  ground red pepper
• 4  garlic cloves, minced
• 2  pounds  boneless sirloin steak, trimmed and cut into 1-inch pieces
• 1  tablespoon  olive oil
• 4  cups  chopped onion
• 2  (14-ounce) cans fat-free, less-sodium chicken broth
• 1  (14.5-ounce) can fire-roasted diced tomatoes with green chiles, undrained (such as Muir Glen)
• 4  cups  cubed peeled baking potato
• 3  cups  cubed peeled chayote squash
• 2  cups  (1/2-inch-thick) slices carrot
• 1  tablespoon  white wine vinegar

Preparation

Combine first 7 ingredients, stirring with a fork until mixture resembles coarse meal; sprinkle 1 1/2 tablespoons achiote mixture evenly over beef, tossing to coat. Set remaining achiote mixture aside.

Heat oil in Dutch oven over medium-high heat. Add beef mixture; cook 2 minutes, browning on all sides. Remove beef from pan. Add onion to pan; sauté 3 minutes. Add remaining achiote mixture; cook 2 minutes, stirring frequently. Return beef mixture to pan. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 35 minutes. Add potato, chayote, and carrot; cover and simmer 35 minutes or until potato is tender. Remove from heat. Stir in vinegar.

Nutritional Information

Calories:

243 (25% from fat)

Fat:

6.8g (sat 2.1g,mono 3.3g,poly 0.5g)

Protein:

21.1g

Carbohydrate:

24.9g

Fiber:

4.1g

Cholesterol:

50mg

Iron:

2.9mg

Sodium:

607mg

Calcium:

51mg