Leonese Maragato Soup (Sopa Maragata Leonés)
Sopa Maragata Leonés, also known as Leonese Maragato Soup, is a traditional dish from the Leonese cuisine, hailing from the Maragatería region of Spain. This hearty and flavorful soup is perfect for warming up during the cold winter months.
Ingredients
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 pound (450g) beef, cubed
- 8 cups (2 liters) beef broth
- 1 cup (200g) dried chickpeas, soaked overnight
- 1 bay leaf
- Salt and pepper to taste
Instructions
- In a large pot, heat some olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
- Add the cubed beef to the pot and brown it on all sides.
- Pour in the beef broth and add the soaked chickpeas and bay leaf. Season with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the beef and chickpeas are tender.
- Adjust the seasoning if needed, then serve the Sopa Maragata Leonés hot, garnished with fresh parsley.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 15g
- Fat
- 8g
Supplies
Large pot Cutting board Knife Measuring cups Measuring spoons Wooden spoon
Tools
Pot Stove
Serving suggestions
Serve the Sopa Maragata Leonés with crusty bread or a side salad for a complete meal.
Tips & tricks
For a time-saving option, use a pressure cooker to cook the chickpeas and beef more quickly.
Cost
$15