Sopa de Cuchuco
Serves 6 to 8
Time 1 hr 5 min
This version of a traditional Colombian soup is primarily vegetables yet gains substantial flavor from its base of beef broth and barley-flour thickener. Inspired by Whole Planet Foundation® microcredit client recipes.
Special Diets:
Ingredients
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1/2 cup barley flour
- 4 cups low-sodium beef broth
- 1 (15.0-ounce) can lima or fava beans, rinsed and drained
- 2 large red potatoes, chopped (1 pound total)
- 2 carrots, chopped
- 2 cups shredded cabbage
- 1/4 teaspoon fine sea salt
- 2 tablespoons chopped fresh cilantro
Method
In a large saucepot, heat oil over medium-high until hot.
Add onion and garlic and cook until browned, 6 to 8 minutes.
Stir in flour and cook 1 minute, stirring.
Slowly add broth, 2 cups water and bring to a boil.
Reduce heat to medium and simmer 15 minutes.
Stir in beans, potatoes, carrots, cabbage and salt and bring to a boil.
Reduce heat to medium and simmer until vegetables are tender, about 30 minutes longer.
Remove from heat and stir in cilantro.
Nutritional Info:
Per serving: about 1 cup, 200 calories (30 from fat), 3g total fat, 0.5g saturated fat, 0mg cholesterol, 320mg sodium, 36g carbohydrates (6g dietary fiber, 4g sugar), 8g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1/2 cup barley flour
- 4 cups low-sodium beef broth
- 1 (15.0-ounce) can lima or fava beans, rinsed and drained
- 2 large red potatoes, chopped (1 pound total)
- 2 carrots, chopped
- 2 cups shredded cabbage
- 1/4 teaspoon fine sea salt
- 2 tablespoons chopped fresh cilantro