Quick and Easy Dairy- and Fat-Free Colombian Vegetable Soup (Ajiaco Negro)
Recipe GLPR523485976e3a13
A light and nourishing Colombian vegetable soup made with russet potatoes, carrots, peas, fava beans, and fresh corn in a savory vegetable broth. Finished with bright cilantro, this dairy-free and fat-free soup comes together in just 30 minutes and serves 6.
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Ingredients
2 large russet potatoes, peeled and cut into 3/4-inch cubes (about 1 1/4 pounds)
1 medium carrot, peeled and cut into medium dice (about 5 ounces)
1 cup fresh or frozen peas, divided
1 1/2 cups cooked fava beans, or 1 1/2 cups raw fresh fava beans, divided
1 large ear yellow corn, shucked and cut into 6 pieces crosswise
1 1/2 quarts vegetable stock (homemade or made from vegetable base)
Kosher salt to taste
Freshly ground black pepper to taste
1/4 cup fresh cilantro leaves, minced
Directions
Pour the vegetable stock into a large pot and bring to a boil over medium-high heat.
Once boiling, add the diced russet potatoes and carrot. Reduce heat to medium and simmer for 8 minutes until the potatoes begin to soften.
Add the corn pieces and half of the peas to the pot. Continue simmering for 5 minutes.
Stir in the fava beans and the remaining peas. Simmer for another 5–7 minutes until all vegetables are tender and the potatoes are fully cooked through.
Season the soup generously with kosher salt and freshly ground black pepper to taste.
Ladle the soup into bowls and garnish each portion with minced fresh cilantro. Serve hot.
