Olla de Carne

We're celebrating Hispanic Heritage Month with our favorite Costa Rican soup dish! This hearty Costa Rican vegetable beef soup is packed with healthy vegetables and super easy to prepare.

I remember returning to Costa Rica after a long absence- my husband and I had immigrated to the United States to get married and start our professional lives. The first years in the United States were marked with frenzy- starting careers, building a home, and making new friends. The last thing on our minds was cooking, even though food had always been a huge part of our relationship.

When we returned to San Ramón for Christmas, we could hear the hiss of the pressure cooker before we even arrived at our doorstep. Walking into my husband’s childhood home to reunite with his extended family we were hit with the smell of olla carne cooking on the gas stove in the kitchen. In all the hustle and bustle of starting our lives in my native Colorado, we had forgotten to savor the simplest pleasures in life- sharing a bowl of soup with our friends and family.

We're celebrating Hispanic Heritage Month with our favorite Costa Rican soup dish! This hearty Costa Rican vegetable beef soup is packed with healthy vegetables and super easy to prepare.

Since then, we make it a point to share this recipe with friends and family in Costa Rica and the United States. Olla carne was a first food for our daughters, a meal we share with new parents, and one that we prepare and share with fellow Costa Rican expats. The soup is not just a meal- it’s a symbol of the pura vida life. Because in the end, what is more “pure life” than sharing a healthy meal with those we love the most?

recetas con raíces cookbook- celebrating hispanic heritage

Every immigrant has a story about food from home, and Rumba Meats, who sponsored this post, is celebrating our Hispanic Heritage with a gorgeous cookbook in which they’ve rounded up the best recipes from all over Latin America, by the best latina food bloggers around.

We're celebrating Hispanic Heritage Month with our favorite Costa Rican soup dish! This hearty Costa Rican vegetable beef soup is packed with healthy vegetables and super easy to prepare.

rumba meats gives back to the community

Make sure to also check out Rumba Meats products showcased alongside a gorgeous celebration of Latino culture and traditions on their stunning Comida es herencia page. Support Rumba Meats in honoring non profit La Cocina, which honors the heritage and culture of Latino Americans. “La Cocina will use the generous donation from Rumba Meats to support their incubator program, which enables working-class women, people of color and immigrants to become business owners. Over the past 11 years, La Cocina has graduated more than 40 businesses.”

We're celebrating Hispanic Heritage Month with our favorite Costa Rican soup dish! This hearty Costa Rican vegetable beef soup is packed with healthy vegetables and super easy to prepare.

 

Recipe

Olla de Carne

Servings: 8
Author: Christa Jiménez - Pura Vida Moms

INGREDIENTS

For the beef (in slow cooker or pressure cooker)

  • Rumba® Beef Short Ribs
  • 4 lbs beef stew short ribs from Rumba Meats
  • 1/2 white onion finely chopped
  • 1/4 red pepper finely chopped
  • 2 cloves garlic pressed
  • 1/3 bunch cilantro finely chopped (stems ok)
  • 3.5 - 4 quarts water
  • 1.5 tablespoons sea salt
  • 1 teaspoon vegetable oil

For the vegetables (in a large stock pot)

  • 1/2 white onion finely chopped
  • 1/3 red pepper finely chopped
  • 1/3 bunch cilantro finely chopped
  • 2 cloves garlic pressed
  • 1 TSP olive or vegetable oil
  • 3 red potatoes
  • 1 acorn squash
  • 3 sweet potatoes or yams
  • 4-5 large carrots
  • 1-2 plantains halfway between green and ripe
  • 2 chayote squash
  • 1-2 ears of sweet corn
  • 1 medium sized yucca root
  • 1.5 tablespoons sea salt
  • 12 cups water

INSTRUCTIONS

  1. Cooking the meat- Heat oil in slow cooker or pressure cooker. Sauté the chopped vegetables until tender. Add the meat and sear each side- cooking just until brown. Sprinkle the meat with salt and pour water on top. You should have about 6 inches of water above the meat- this soup needs a good amount of broth.
  2. Cook in slow cooker on high for 4-6 hours, on low for 6-8 hours. If using pressure cooker (preferred method) cook for 20 minutes after pressure starts to rise.
  3. Cooking the vegetables- As with the meat, heat the oil in a large stockpot, and then sauté chopped vegetables until just tender. Wash the vegetables, peeling if desired (vegetables are typically not peeled in Costa Rica). Quarter the potatoes, yams, and chayotes. Peel the yucca and cut into 3-4 large pieces. Cut the carrots and sweet corn into thirds. Slice the squash in half, remove the seeds, and then quarter cut each half into four large pieces. Place all vegetables into the pot, and sprinkle with salt. Cover with water and boil on medium heat until all vegetables are tender- about 1 hour.
  4. Serving the soup- In a large bowl, place 1-2 piece of meat with the bone, and fill about half the bowl with beef broth. Place the desired vegetables on top, and cover with the vegetable broth. Serve hot with a spare plate for bones and vegetable peels. Costa Rican Vegetable Beef Soup is often served with white rice, either at the bottom of the bowl or on the side.