PERUVIAN MINESTRONE SOUP

Peruvian Minestrone Soup image

Provided by Eileen Tello

Time 1h40m

Number Of Ingredients 13

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2lb top round london broil
2lb baby spinach leaves
1/4 c feta cheese
3 pkg 32 oz, (liquid) beef broth
1 small red onion (1 tbsp of onion powder)
2-3 pkg goya sazon con cilantro & achiote
salt and pepper to taste (i cook without added salt)
1 Tbsp garlic powder (or fresh garlic to taste)
1 pkg frozen mixed vegetables (as much as you like; i put in all)
1 pkg penne pasta
1 can(s) evaporated milk (optional)
1 sprinkled parmesan (optional)
oil to cook onion and brown meat

Steps:

1. Clean London Broil and cut along the short side 1"-1 1/2" thick slices. Chop onion. Set Aside.
2. Clean spinach and place into blender with feta cheese and a little beef broth. Blend until liquified.
3. Pour a small amount of oil (I prefer olive, but any cooking oil is fine) into the pot. enough to cover the bottom of your pan. Soften the onion (don't brown) along with all spices(sazon,onion, garlic powder, salt, pepper) for about 1 minute.
4. Add beef slices and braise the meat. When the meat is browned, add the spinach mixture and remaining beef broth. Bring to a boil. Lower to a medium flame. Cook approx. 1 hour.
5. Add penne pasta and cook soup and pasta another 10 minutes. Serve in soup dishes. For creamy texture, add a little evaporated milk to the soup and sprinkle with parmesan cheese.
6. Stir and enjoy!