Sancocho
ingredients
12 ounces onions, diced 1/4 inch
6 tablespoons olive oil
8 garlic cloves, chopped
6 ounces carrots, diced 1/4 inch
6 ounces celery, diced 1/4 inch
12 cups low-sodium vegetable broth
12 tablespoons sofrito
2 cups tomato sauce
1 teaspoon adobo
24 ounces green plantains, skinned and cut into 1/2-inch rounds
24 ounces yucca, cleaned and diced 3/4 inch
24 ounces pumpkin, cleaned and diced 3/4 inch
8 ounces potatoes, peeled and diced 3/4 inch
12 ounces chickpeas
12 tablespoons fresh chopped cilantro
2 cups frozen corn kernels
preparation
1. In a soup pot, add oil and sauté the onions, garlic, celery, and carrots.
2. Add the sofrito and cook for 3 minutes. Add the adobo, vegetable broth, tomato sauce, yucca, and plantains; cook until al dente.
3. Add the potatoes and pumpkin; cook until tender. Add the corn, chickpeas, and cilantro; cook for two minutes. Serve with white rice.
Original recipe calls for a meat analogue. We suggest substituting a plant based protein.
