20-Minute Chilean Carbonada Soup

Chile is a popular South American vacation destination for families and solo travelers alike for a number of reasons. For starters, the country boasts beautiful landscapes and seascapes and is home to relaxing hot springs. It also offers opportunities for travelers of all ages to participate in outdoor activities and tour multiple UNESCO World Heritage sites. And, travelers who like to shop while on vacation can even find duty-free shopping malls and exclusive shopping boutiques in different areas.

However, if I ever have a chance to visit Chile, I don’t think I’d put any of those activities at the top of my vacation itinerary. That spot would likely go to some sort of food-related activity, such as a food tour or food festival that would allow me to taste such culinary foods as Chilean empanadas, casseroles or soups.

Last week, I made a quick version of one of the soups I would want to try during a trip to Chile. It’s called Chilean Carbonada. Filled with tender pieces of beef, as well as assorted vegetables that I typically have on hand, this delicious soup is a great source of protein, vitamins and culinary enjoyment.

If you’d like to make my 20-Minute Chilean Carbonada Soup for your family, please check out the below recipe. If you have a Pinterest account, use the pin I embedded below to save the recipe to your board so it will be easy to access when you’re ready to cook. As usual, I included inks to some of the ingredients I used in case you’d like to order them online and have them delivered to your home. Remember: If you make a purchase using a link, I will earn a small commission from qualifying purchases that will help me continue to share quick recipes like this.

Speaking of my recipes, you can now easily print out a PDF copy of each one thanks to a new button that I added near the top of each post. If you’re new to my blog, set aside time to check out other cultural foods recipes I’ve shared when you have time to see if there are others you would like to print out.

What You’ll Need To Make 20-Minute Chilean Carbonada Soup (Six servings)

*2 Large Russet Potatoes, cut into 1″ cubes

*1 lb. of Beef, cut into cubes (I cut up two Rib Eye steaks.)

*1.5 Cups of Frozen Corn

*1.25 Cups of Diced Carrots

*1.5 Cups of Frozen Green Peas

*1 Red Bell Pepper, cut into small strips (1″ X 1/4″)

*2.5 Cups of Beef Bone Broth

*1 Cup of Water

*1 15-ounce Can of Pumpkin Puree

*2 Teaspoons of Oregano

*2 Teaspoons of Smoked Paprika

*2 Teaspoons of Salt

*3 Teaspoons of Pepper

How to Make 20-Minute Chilean Carbonada Soup

1. Preheat a large soup pan over medium high heat. Place the steak in the pre-heated soup pan and cook it for 4 minutes. Stir several times to make sure the pieces cook evenly.

2. While the steak is cooking, place the cut up potatoes in a microwaveable bowl with a few teaspoons of water and microwave them on high for 4 minutes.

3. While both the potatoes and steak are cooking, pour the broth into a small (4-cup) saucepan and bring it to a boil over high heat.

4. After the steak has cooked in the soup pan for 4 minutes, add the frozen vegetables, potatoes, and red bell pepper to the soup pan and stir all ingredients together well. Once the broth has come to a boil in the small saucepan, add it to the soup pan, as well.

5. Stir in the pumpkin puree, water and seasonings, making sure that all ingredients are mixed together thoroughly.

6. Leave the pan on high and bring the soup to a boil. Allow the soup to cook for approximately 10 more minutes, stirring occasionally.

7. Ladle the soup into individual bowls and enjoy!

Possible Substitutions and Recipe Notes:

1. Most version of this recipe that I’ve come across include cubes of pumpkin. However, I was able to reduce the cooking time for my recipe by using the pumpkin puree.

2. If you don’t want to buy individual bags of vegetables, you can also use mixed vegetables like the ones that are often used for soup.

3. I used beef bone broth, but you could also use vegetable broth.

4. Some Chilean Carbonada recipes include peas, which is what I used. However, others contain green beans. So, feel free to use either vegetable.