Quingombo Soup Puerto Rican Recipes
PUERTO RICAN SANCOCHO
This is my mom's Puerto Rican comfort soup. The mix of vegetables and herbs is an influence of the Spanish Canary Island ancestors of some Puerto Rican families. The soup was adjusted to the vegetables available in Puerto Rico by the addition of corn and pumpkin. In the Canary Islands of the 1700s, corn was only fed to farm animals! In Puerto Rico, some cooks now add ginger root, chile pepper, cumin, and other ingredients but I believe it destroys the original rich natural vegetable taste. Similar Spanish sancocho recipes were passed on to other Spanish colonies such as Columbia. Serve hot with bread to soak up the delicious flavor.
Provided by nydiah
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h
Yield 12
Number Of Ingredients 24
Steps:
- Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
- Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
- Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 73.8 g, Cholesterol 30 mg, Fat 7.8 g, Fiber 9.5 g, Protein 19.4 g, SaturatedFat 2 g, Sodium 275.6 mg, Sugar 8.2 g
QUINGOMBO SOUP (PUERTO RICAN)
You may not have heard of this dish, but the chopped bacon, sauteed okra and hit of chili pepper ensure you'll be hearing requests for it later.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 9 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Cook and stir bacon in large saucepan on medium-high heat 5 min. Add okra; cook and stir 3 min. Stir in chicken stock; bring to boil. Reduce heat to low; simmer 20 min.
- Meanwhile, place onion, sofrito and pepper in blender container; cover. Blend on medium speed until thick paste forms; set aside. Heat dressing in small saucepan on medium heat. Add the onion mixture; cook 5 min., stirring occasionally.
- Add to broth mixture. Cook 10 min., stirring occasionally.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 520 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 2 g, Protein 8 g
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