Puerto Rican Hearty Beef Noodle Soup

By carvalhohm

Ingredients

• 1/2 1/2 1/2 pound beef shank
• 1/2 1/2 1/2 pound beef cubes
• Adobo Seasoning
• 2 2 2 cups beef stock
• 1 1 1 cups water
• 1/2 1/2 1/2 green pepper, cut in half
• 1/2 1/2 1/2 small onion, cut in half
• 1 1 1 clove garlic
• 1/2 1/2 1/2 stalk celery, cut in half
• 1 1 1 medium carrot, diced
• 1 1 1 medium taro, diced
• 1 1 1 small potato, diced
• 1 1 1 tablespoon tomato sauce
• 1/2 1/2 1/2 bay leaf
• 1/2 1/2 1/2 teaspoon oregano
• 4 4 4 ounces fideo (fine egg noodles)
• to and pepper to taste

Preparation

Step 1

Season meat well with adobo seasoning.

In large kettle or dutch oven, put broth and water in with seasoned meat the add green pepper, onion, garlic and celery. Bring to a boil. Cover and simmer on moderate meat for about an hour.

Take out vegetables, put in a blender and blend until this turns into a puree.

With sieve pour into the soup (Just extract liquid not solid).

Add carrot, taro and potato. Gradually bring to a boil. Taste until it is salted and pepper to taste . Add tomato sauce, bay leaf and oregano.

Stir to mix added ingredients. Cook over moderate heat, stirring occasionally, uncovered for about 1/2 hour more or until carrot, taro, and potato are tender. Add fideo and cook until fideo is done.