2packets of Goya Sazon seasoning or 2 teaspoons of tumeric for coloring
2teaspoonsof Adobo seasoning optional
½teaspoonof ground cumin
½tablespoonof ground oregano
2bay leaves
4ozof tomato sauce
3sprigs of fresh thyme
¼cupof cilantro chopped plus more to garnish
Soup
2green plantains peeled and cut into 1 inch chunks
4medium russet potatoes cut into 1 inch chunks
1 ½cupsof calabaza cut into 1 inch chunkssquash or pumpkin can be used
3large carrots peeled and cut into 1 inch chunks
1large cassava peeled and cut into 1 inch chunks
2-3yautia malanga peeled and cut into 1 inch chunks
2husks of corn cut into 1 inch rounds
6-8cupsof low sodium beef broth
Instructions
Beef
Season beef with salt, pepper, oregano, garlic powder, sugar and the juice of the limes. Let beef rest for 30 minutes.
Warm 2 tablespoons of olive oil in a large dutch oven or large heavy bottom soup pot over medium high heat.
Brown beef, working in batches, for about 2-3 minutes per batch, until all sides have browned. Add in more oil as needed.
Saute
Once all beef has browned and has been removed add in a tablespoon of oil. You will now add in the homemade sofrito and remaining seasonings, as well as the tomato sauce, cilantro, and fresh thyme. Cook for two minutes, stirring it occasionally.
Add in vegetables, beef, and any remaining ingredients. Stir until everything is mixed together, then pour in broth.
Cover slightly and higher heat to bring to a boil.
Once soup reaches a boil lower heat to medium low and allow to simmer for an hour, stirring occasionally, or until root vegetables are fork tender and beef has cooked to your liking.