Ghanaian Beef Light Soup with Potatoes and Spinach
Tender beef stew meat simmered in an aromatic, chili and ginger tomato broth, served with soft boiled potatoes and wilted spinach.
- Prep: 20 min
- Cook: 55 min
- Total: 1 hr 15 min
- Servings: 3
- Cuisine: Ghanaian
- Difficulty: Easy
- Cost: $6.18/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- High-Protein
- Low-Sugar
Tags
- boil
- healthy
- spicy
- comfort food
- fresh
Ingredients
- 1.5 pound beef stew meat (cut into 1-inch cubes)
- 1 yellow onion (medium, quartered)
- 3 Roma tomatoes (quartered)
- 3 clove garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 1 habanero pepper (whole)
- 4 cup water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound russet potato (peeled and quartered)
- 4 cup fresh spinach
Instructions
- In a large pot, combine beef stew meat, minced garlic, minced fresh ginger, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 cup water. Cover and cook over medium heat for 10 minutes to steam the beef.
- Add quartered yellow onion, quartered Roma tomatoes, whole habanero pepper, and 3 1/2 cups water to the pot. Bring to a boil over medium-high heat.
- Boil for 15 minutes until onion and tomatoes are soft. Carefully remove onion, tomatoes, and 1/2 cup of broth from pot, place into a blender, and puree until completely smooth.
- Pour the pureed tomato-onion mixture back into the pot with the beef. Add peeled quartered russet potatoes and remaining 1/2 teaspoon salt.
- Cover pot and simmer on low heat for 25 minutes until beef is tender and potatoes are fork-tender.
- Stir fresh spinach into the soup during the final 3 minutes of cooking until just wilted. Serve hot in broad soup bowls.
Notes
Light soup is a classic Ghanaian broth-style stew. Pureeing boiled aromatic vegetables creates natural richness without adding fat.
Nutrition (per serving)
- Calories: 515
- Protein: 56.9 g
- Carbohydrates: 38.5 g
- Fat: 16 g
- Fiber: 5.2 g
- Sodium: 901 mg
- Saturated Fat: 5.3 g
- Sugar: 5.5 g
- Cholesterol: 152 mg