Puchero Vegetable Soup

Ingredients

• Beef chuck roast 0 lbs
• Butternut Squash 5 oz
• Potato 1 piece
• Corn Cobs ½ pieces
• Celery stalk 1 piece
• Sweet Potato 5 oz
• Parsley 3 stalks
• Carrot 1 piece
• Bay leaf 6 pieces
• Spanish onions 1 head
• Onion 1 head
• Olive Oil 1 tablespoon
• Green peppercorns 0 oz
• Paprika to taste
• Ground Black Pepper to taste
• Salt to taste

Step-by-Step Guide

Step 1

Cut half of the carrot lengthwise. Halve the onion. Sauté them in a dry skillet for 1 minute on the flat, wide side, then flip and hold for another 10 seconds.

Step 2

Remove the membranes from the meat, place it in a large pot, cover with water (the exact amount isn't critical, but the meat should be submerged at least) and put it on the heat.

Step 3

When the water reaches a boil, drain it and add fresh water — about 3 liters — season with salt, and add the sautéed carrots and onions, a sprig of parsley, bay leaf, and peppercorns. Simmer for 2 hours, skimming off any foam. Do not cover the pot to prevent the broth from darkening. Once the meat is cooked, slice it, and strain the broth.

Step 4

Cut the remaining carrot into large pieces and slice the corn into 3 cm thick rounds.

Step 5

Peel the sweet potato, potato, and pumpkin, and slice them into 1.5 cm disks, then cut them in half. Remove the seeds from the pumpkin, transfer the vegetables to a pot, cover with water, and once boiling, simmer for 5 minutes, adding salt and lemon juice to preserve their color.

Step 6

Cut the white onion into large cubes and divide the celery stalk into four pieces.

Step 7

Heat oil in a saucepan, sauté the onion, then add the pieces of meat and pour in the broth.

Step 8

Add the corn and celery stalk to the pot, and after 1 minute, add the carrot, pumpkin, sweet potato, potato, chopped celery leaves, and 2 sprigs of parsley.

Step 9

Simmer the soup for another 10 minutes, until all the vegetables are tender, then sprinkle with ground black pepper and paprika.

Step 10

Arrange the vegetables and sliced meat on plates, then pour over with thick broth. Garnish with fresh parsley leaves and serve immediately.