This recipe will remind you of the phrase "everything but the kitchen sink." It is loaded with vegetables, and we are sure you can add any leftover you have in your fridge! Enjoy!
Ingredients:
1-1 1/2 pound beef stew meat
2 liters of water (or beef broth)
6 slices of bacon, cut into pieces
1/2 onion, chopped
1/2 leek, cubed
1 tomato, chopped into small cubes
1/4 shredded head of cabbage
¼ pound of noodles
1/2 cup chopped green beans
1 cup chopped basil leaves
1 tablespoon chopped garlic
1 ear corn, cut in 4 (or cut kernels from cob)
1 carrot, diced
1 stalk celery, diced
4 small potatoes, cut into 4
1 yucca, cut in cubes
Salt and pepper
Oil
Preparation:
In a skillet heat oil. Make a pesto with onions, chopped basil leaves and chopped garlic. Add salt and pepper. Reserve. In a large pot cook bacon, then add the chopped meat and brown. Add broth or water and simmer for 1 hour over medium heat. Add celery, green beans, carrots, tomatoes and cabbage. Add salt and pepper to taste. Simmer for 30 minutes. Add the corn, potatoes, yucca, leeks and pesto dressing. Cook for 10 or 15 minutes. Add the noodles. Cook for 10 minutes or until noodles are cooked and serve.
This recipe is compliments of Nereyda Flores.