Tania Gaviño

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Recipe of Soup of Elbow and Res

Soup of Elbow and Res

15 mins
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The pot of slow cooking is the appliance that we value least in the kitchen, but it is very powerful. The soups that are made in a pot of slow cooking acquire a depth of flavor that can only be given for long periods of cooking. This is a delicious beef soup that has so much body that you can use it as a main course.
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8 portions
  • 1 tablespoon olive oil
  • 1 onion, medium, chopped
  • 3 cloves garlic, finely chopped
  • 1/2 kilos ground beef
  • 6 cups beef broth
  • 1 can tomtato, peeled
  • 1 can tomtato, chopped
  • 1/2 cups ketchup
  • 1 1/2 tablespoons English sauce
  • 1 tablespoon italian seasoning
  • 1 package elbows pasta, The modern


In a pan heat the oil. Sauté the onion and garlic and add the meat, season and cook until it stops being pink.
Place the meat in the slow cooker, add the broth and the rest of the ingredients, except the coditos. Salpimenta to taste.
Cover the pot and cook from 8 to 10 hours at Low.
When you are ready to serve, you have two options. If you want the coditos to stay fresh, cook them according to the package instructions and when they are ready, put them on a plate and serve a ladle of soup on them. The other option is to put the coditos in the slow cooker 20 to 25 minutes before serving to cook.


You can make the beef broth one day (or several!) Before in the same pot of slow cooking. Just add the meat of your choice, salt, pepper, half an onion, a clove of garlic, two bay leaves and your favorite scented herbs and put it on Low for 10 or 12 hours. The broth will be delicious and the meat with which you make it will be so soft that it will be undone, you can use it to make golden tacos, toast, tinga, salpicón ... || You can make the soup less greasy if you pour the fat out of the pan when you fry the meat. || If your pot of slow cooking is as small as mine, you can remove a third of the soup just before putting the coditos to cook. The flavor will not be affected at all and the coditos go to abso

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