Beef Yucca Soup
What's for dinner?
I have been home for the last few months dealing with some health issues. I have used this time to heal both physically, and mentally. I think that’s where this blog will come in. I’m ready for this ride, are you?!?!?!?!?!
Tonight, Mr. Table asked for soup. You got it!
Would you call this a recipe? I just call it delicious!
I browned the ground beef with some olive oil in a heavy bottom pot. Then I added in the onion and carrots. Remember to not add in the garlic too soon, or it can burn.
Then I added in some seasonings. I think it makes all the difference to add the spices when you are browning your meat.
And now for the chopped yucca. Personally, I cannot have white potato. So I sub in yucca. It has a similar mouth feel, and it is an extremely versatile little tuber. I buy the frozen kind. I have purchased fresh in the past, but I feel the frozen has the best texture. And I don’t have to worry about the poisonous layer. Hmmm…
Looking good so far. I poured in the entire box of chicken stock. I guess you could use beef as well, but all I had was chicken. Then I fill up the container with water, put the lid on and let it slowly bubble until the family wants to eat. Then add in the frozen spinach in the last few minutes of cooking, just to make sure it is heated through.
- 1 pk ground beef
- 1/2 onion
- 2 carrots
- 2 cloves garlic
- 8 oz frozen spinach
- 2 cups cut up yucca, defrosted
- chicken broth
- 1/2 tsp cumin
- 1 tsp oregano
- 1/2 tsp coriander
- 3/4 tsp Seasoned Salt Mix
Brown meat in some olive oil, Add in onions and carrots. Add in all seasonings, mix well. Brown 5-7 minutes on med-high. Add in garlic, once fragrant, add in yucca.
Cover with equal parts chicken broth and water. Bring to a boil. Reduce heat and simmer 1 hour. Add frozen spinach 5 minutes before you are ready to serve.
I hope you enjoy it as much as we will!
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