Sopa de Cuchuco

Serves 6 to 8
Time 1 hr 5 min
Sopa de Cuchuco

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:

Dairy FreeDairy Free
Low FatLow Fat
Sugar ConsciousSugar Conscious

Ingredients

    1 tablespooncanola oil
    1 mediumonion, chopped
    2 clovesgarlic, finely chopped
    1/2 cupbarley flour
    4 cupslow-sodium beef broth
    1 can (15-ounce)lima or fava beans, rinsed and drained
    2 largered potatoes, chopped (1 pound total)
    2carrots, chopped
    2 cupsshredded cabbage
    1/4 teaspoonfine sea salt
    2 tablespoonschopped fresh cilantro

Exclusively for Prime members in select ZIP codes.

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

Serving Size

about 1 cup

Calories

200

Total Fat

3g

Saturated Fat

0.5g

Cholesterol

0mg

Sodium

320mg

Total Carbohydrate

36g

Dietary Fiber

6g

Total Sugars

4g

Protein

8g

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. See our Terms of Service.