1 lb. red potato (about 3), peeled, cut into 4x1/4-inch pieces
2 turnip s, cut into wedges
1 can (15 oz.) hominy, drained
1 cup cooked barley
1 pkg. (10 oz.) frozen peas
1/4 cup A.1. Original Sauce
1/2 cup chopped fresh mint
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Let's Make It
Place meat in stockpot. Add broth; bring to boil on medium-high heat. Cover; simmer on low heat 1 hour, skimming surface occasionally.
Cook carrots, onions, jalapeño peppers and crushed red pepper in dressing in large skillet on medium heat 10 min., stirring occasionally. Add to ingredients in stockpot; stir. Add all remaining ingredients except mint; stir. Simmer on medium-low heat 20 min. or just until potatoes are tender. (Do not overcook.)
Spoon 1 piece of meat in each of 8 bowls. Ladle broth and vegetables over meat. Sprinkle with mint.
This delicious soup is always served during the Alasitas Festival that takes place in La Paz, Bolivia and around Lake Titicaca. The festival is a celebration of the Aymara Indians.
This soup is a great way to use any extra vegetables and meat in your refrigerator.
Substitute 5 cups each regular beef broth and water for the fat-free reduced-sodium beef broth.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.