Sancocho Quiteno - Ecuadorian Beef and Vegetable Soup

Recipe by Pesto lover
READY IN: 1hr 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place 2 qts water in large soup pot, with beef, onion, garlic pepper and cumin. Bring to a boil and then reduce heat to med-low. It needs to simmer for at least one hour for meat to get tender.
  • Cut the corn into 2" rounds. Set aside.
  • Peel the yucca and remove the fibrous string in the center. Cube & set aside.
  • When the meat is tender, add rice, peas, peeled plantain in one piece, carrots and the yucca.
  • When the yucca is soft, after about 20-30 minutes, add salt to taste, the last 1/2 quart water and a whole stem of cilantro and a whole stem of parsley. Cook for 5 minutes.
  • Remove the parsley and cilantro stems and discard.
  • Remove the meat, cut up into bite-size pieces and return to the soup.
  • Remove the plantain, cut up into bite-size pieces and return to the soup.
  • Mix the finely chopped onion and cilantro for garnish and sprinkle on top of the soup when served.
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