Costa Rican Beef and Vegetable Soup with Yellow Rice
| Yield: | 6 Servings |
| Categories: | Soups, Slow Cooker, Beef |
| 2 | Ound | |
| 1 1/2 | Inch cubes | |
| 1 | g | Onion -- thinly sliced |
| 1 | Up | |
| 3 | Cloves garlic -- minced | |
| 1 | Dry bay leaf | |
| 1 | g | Red bell pepper -- seeded |
| And | ||
| Cut into thin -- bite-size | ||
| Strips | ||
| 1 1/2 | Up | |
| 2 | cn | (about 14 1/2 oz.@) |
| Beef broth | ||
| ***YELLOW RICE*** | ||
| 1 | g | Ear corn -- cut into 3/4 |
| Inch | ||
| Thick slices | ||
| 4 | Up | |
| 13 | Up | |
| Leaves | ||
| Salt and pepper | ||
| Lean -- boneless beef chuck | ||
| Celery -- thinly sliced | ||
| Water | ||
| Coarsely shredded cabbage | ||
| Lightly packed cilantro |
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