Vein Soup
Number of servings
4
Difficulty
Medium
Ingredients
500
gr meaty beef bone
250
gr chickpeas, soaked overnight
1000
gr beef veins, chopped
3
piece(s) white onions, finely chopped
2
piece(s) ripe tomatoes, diced
250
gr green peas
500
gr potatoes, peeled and diced
3
tbsp bread crumbs
pinch parsley to taste
pinch cilantro to taste
2
piece(s) beef rib bouillon cubes
pinch salt and pepper to taste
Directions
- In a large pot with 6 cups of cold water, mix the bouillon cubes, bone, chickpeas, veins, onions, tomatoes, parsley, cilantro, salt and pepper to taste, and cook everything over medium heat.
- Once the chickpeas are tender, add the green peas and potatoes, continuing to cook.
- When the potatoes and peas have softened, remove the bone and take the soup off the heat, letting it rest for a couple of minutes. Serve sprinkled with bread crumbs and accompanied by yellow arepas.