Recipe: Hearty Beef Soup

Sep 26, 2011

Servings: 8

Nutrient analysis per ¾ cup
Calories 391
Fat 19 g
Phosphorus 185 mg
Potassium 356 mg
Protein 24 g
Sodium 125 g


  • 1½ lbs. beef chuck or other inexpensive cut of beef
  • 1 long green chile, sliced into ½-inch thick rings
  • 2 medium potatoes, dialyzed*
  • ¼ cup onion, chopped
  • 1 clove garlic
  • ¼ tsp. salt
  • ½ cup tomato, chopped
  • 2 Tbsp. corn oil
  • 2 cups water


Cut meat into ½-inch cubes. In a large saucepan, fry potatoes in oil. Add meat and brown. Set meat and potatoes aside. Sauté onion, garlic, salt and tomato in oil. Add meat and potatoes. Add water. Cover and simmer about 10 minutes. This type of soup is best served with tortillas.

*Dialyzed potatoes contain less potassium than regular potatoes. To dialyze potatoes: Peel and eye fresh potatoes, place them into cold water so they won’t darken. Slice potatoes 1/8 inch thick. Rinse in warm water a few seconds. Soak for a minimum of 2 hours in warm water. Rinse under warm water again for a few seconds. Cook for 5 minutes, but with 5 times the amount of water to the amount of potatoes.

Categories: Recipes