Cazuela is the name of a South American Spanish-originated soup. It’s a mid-thick rich flavoured stock obtained from cooking several kinds of meats and vegetables mixed together. This recipe is for 8 people.

Ingredients:

• 3/4 cup of rice
• 1 chopped medium onion
• 0.5 kg (1.1 lb) of potaoes, cut in squares
• 1 cup of carrots, cut in squares
• 1 cup of buttercup squash, cut in squares
• 1 cup of chopped green beans
• 3 chopped celery sticks
• 1/2 teaspoon of cumin
• Salt
• 1 tablespoon of aji panca paste
• 1 kg (2.2 lb) of beef in pieces
• 1 kg (2.2 lb) of bones (to make the stock)
• 2 corns in pieces
• 1 cup of peas
• 2 tablespoons of butter
• 3 chopped cloves of garlic in very little pieces
• 1/2 teaspoon of pepper
• Chopped parsley

Preparation:

Boil the bones in 4 1/2 litres of water during 1 hour in a covered pot. When the stock is ready, take out the bones.

In another pot, put the butter with a little of oil and let it gets melt. Add the onions and fry until it gets brown.

Add the beef, garlics, pepper, aji panca and cumin. Make a mix.

Add the 4 liters of boiling stock and boil 45 min.

Add the rice, green beans, peas, celeries, carrots, potatoes and squash. Boil on a low flame until it gets ready.

Serve sprinkling the chopped parsley.