Latin Sancocho
18 servings
2 lbs Yellow Onion, medium dice
1 lb Carrots, medium dice
1 lb Celery, medium dice
½ cup Blended Oil
¼ cup Garlic, minced
¼ cup Dried Oregano
½ tbsp Paprika
1 tbsp Turmeric
1½ cups Matriark Upcycled Vegetable Concentrate (1.5 cups concentrate mixed with 1.5gal warm water)
1 lb Yellow Potatoes, peeled and medium dice
1.5 lbs Sweet Potatoes, peeled and medium dice
3 lbs Plantains, 1/2 inch slices
1 lb Yucca, peeled and medium dice
1.5 lbs Pumpkin or Calabaza or Butternut Squash, medium dice
3.5 lbs Canned Tomatoes, peeled and diced
3 lbs Corn, cut into 1/2 inch wheels
2 tbsp Salt
1 tbsp White Pepper
¼ cup Dried Oregano
¾ cup Cilantro, clean and chopped
4 each Lime, cut into quarters
-
In a large pan over medium heat, sauté yellow onion, carrots and celery in oil for 3-5 minutes.
-
Add garlic, oregano, paprika, turmeric and cook for another 2 minutes.
-
Add diluted vegetable broth concentrate, potatoes, plantains, yucca, pumpkin, tomatoes, and corn. Season with salt, pepper, and oregano.
-
Bring to a boil, then reduce the heat. Simmer for 20-25 minutes until the vegetables are soft and the soup has thickened.
To Serve: Add fresh chopped cilantro and wedge of lime.