Ecuadorian Vegetable Soup Recipes

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SANCOCHO QUITENO - ECUADORIAN BEEF AND VEGETABLE SOUP



Sancocho Quiteno - Ecuadorian Beef and Vegetable Soup image

This is a typical Ecuadorian soup that is quite delicious. Yucca is also known as manioc or cassava. It is sold in the freezer section of markets that sell latin food products. You can use frozen whole corn cobs for this, but fresh is better. Recipe is from Cocinemos con Kristy - Tomo II.

Provided by Pesto lover

Categories     Vegetable

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 17

2 1/2 quarts water
1/2 lb beef chuck
2 garlic cloves, minced
2 tablespoons white onions, finely chopped
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 ounce rice
4 ounces peas
3 small ears of corn
1 plantain, unripe and not too large
4 ounces carrots, peeled and diced
12 ounces yucca root, peeled & cubed
salt
1 stem cilantro
1 stem parsley, small
1 tablespoon white onion, very finely chopped
1 tablespoon cilantro, finely chopped

Steps:

  • 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.

ECUADOREAN QUINOA AND VEGETABLE SOUP



Ecuadorean Quinoa and Vegetable Soup image

I have tried several recipes using quinoa and never liked any of them until this one. It is important to rinse this grain very, very well to get rid of the bitter taste. This is an adapted Moosewood recipe.

Provided by ratherbeswimmin

Categories     Grains

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup raw quinoa
2 tablespoons olive oil
2 cups chopped onions
1 teaspoon salt
1 cup diced potato
1 cup chopped red bell peppers or 1 cup green bell pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
3 cups water (I prefer vegetable stock) or 3 cups vegetable stock (I prefer vegetable stock)
1 1/2 cups chopped fresh tomatoes
1 cup diced zucchini or 1 cup yellow squash
1 tablespoon fresh lemon juice

Steps:

  • Rinse the quinoa very well in a fine mesh strainer under running water; set aside to drain.
  • Heat the oil in a large soup pot.
  • Add in the onions and salt; cover and cook over medium heat for 5 minutes--stir every now and then.
  • Add in the drained quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine.
  • Cover and bring to a boil; lower heat and simmer for 10 minutes.
  • Add in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender.
  • Add in the lemon juice; stir to combine.
  • Serve.

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