Traditional Argentinean soups are based on veggies and rice and the stews also include meat, especially the loved beef. The traditional Hispanic plantain soup is quite original and tasty, with the condition that the plantains are green and not yellow-black. The Argentinean plantain soup contains extra virgin olive oil, onions, carrots, celery ribs, garlic, chicken broth, bay leaf, quartered plantains, cumin and cilantro. The Puerto Madryn soup is prepared out of onions, rice, saffron, parsley, mussels and vegetable oil and it is served in bowls, cups or sour plates, with a lot of sprinkled parsley. Stews are eaten much more than soups and they are usually made of beef, like the carbonada criolla or the carbonada beef and the beef stew with mango and pumpkin. This last meal is made of beef in stewing pieces with tomatoes and mushrooms, with added pumpkin cubes, carrots, mangos and served with rice, lettuce, yoghurt and spinach.

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