Vegetarian Sancocho

The Sancocho you know and love goes vegetarian in this dish and it’s just as flavorful as the original. Make this stew in less than an hour for a filling and comforting meal.

Serves: 4Prep: 10 minutesCook: 40 minutesTotal: 50 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 garlic clove, minced
  • 1 cup mushrooms, sliced
  • 2 cups vegetable stock
  • 1 can (14.5 oz.) peeled tomatoes
  • 2 potatoes, sliced
  • 2 plantains, sliced
  • 1 cup green peas
  • 1 cup corn kernels
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper

Directions

  • In a large pan over medium heat, sauté yellow onion, carrots and celery in olive oil for 3-5 minutes.
  • Add garlic and cook for another 2 minutes. Add mushrooms and cook for 3-4 minutes or until they lose their liquid.
  • Add vegetable stock, potatoes, plantains, tomatoes, corn and peas. Season with salt and pepper.
  • Bring to a boil, then reduce the heat. Simmer for 20-25 minutes until the vegetables are soft and the soup has thickened. Refrigerate leftovers.