Caldito

What You Need:

2lbs. Ground Beef

6 Large Russet Potatoes

32 oz Beef Stock

1 tsp Kitchen Bouquet

(browning and seasoning sauce)

Salt

¼ tsp on top of potatoes

¼ tsp for ground beef,

¼ tsp into stock pot

Black Pepper

¼ tsp on top of potatoes

¼ tsp for ground beef

¼ tsp into stock pot

¼ tsp Onion Powder

¼ tsp Garlic Powder

½ tsp Dried Basil

½ tsp Dried Oregano

1 Tbsp Flour

2 Tbsp Water

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What You Do:

Peel and dice potatoes into ¾-inch cubes. Sprinkle the top with approximately ¼ tsp each of salt, pepper, onion powder and garlic powder. Use more spices if needed in order to fully

cover all of the potatoes. Set aside for later.

Heat a stockpot on medium-high heat and add the ground beef. Add ¼ tsp each of salt, pepper, onion powder and garlic powder. Cook until browned.

Add potatoes into the stock pot. Cook the potatoes and ground beef on medium-high heat for about 10 minutes.

Add the beef stock to the pot and bring to a boil. Then cook on medium heat until potatoes are somewhat soft. About 15 minutes.

Add Kitchen Bouquet, the remaining ¼ tsp salt and ¼ tsp black pepper, basil and oregano into stock pot and let simmer.

Mix flour and warm water together in a small bowl until the mixture becomes a runny paste. Add this mixture to the pot and continue to simmer.

Taste the Caldito. If it seems like additional spices are needed add a bit more black pepper and see if that does the trick. If not, then add a pinch more basil and oregano. I will usually add additional salt last if it still seems more spices are needed.

*Add chopped green chile to spice it up.

This recipe makes about 8 hearty bowls. This is a great leftover soup.