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Ladle this soup for supper

December 12, 2008

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Soup Supper
Soup Supper

If you’ve ever tried Sancocho, a hearty stew known to please palates in Columbia, this may look like a distant cousin. Savor your meat and potatoes, but add a splash of broth to justify this affordable meal. Don’t have all these ingredients on hand? Run an inventory of what you do have and try your own variation.

 

Simple Soup Supper

Yield: six servings

 

32 oz. or 8 cups low sodium chicken broth

( I used two boxes of Central Market Organics)

2 cups cold water

1/8 teaspoon saffron threads

 

6 boneless, skinless chicken thighs

1 medium onion, sliced

3 cloves garlic, diced

1 sweet red pepper, chopped

 

1 teaspoon ground cumin

1 teaspoon salt

pepper to your liking

 

5 medium potatoes, cubed

2 cups shredded carrots

1 cup frozen or fresh corn

1 cup fresh cilantro, chopped

 

Mix chicken broth and water over medium heat in large soup pan. Pinch in saffron threads. Add chicken, onion, garlic, sweet pepper, cumin, salt, and pepper.  Cook over medium heat 10 minutes. Mix in potatoes, carrots and corn. Cook 25-30 minutes.  Serve steaming full bowls, smothered with fresh cilantro.  

 

     

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Comments (2)

  • December 17, 2008 by thehungryengineer (april)

    thehungryengineer (april)

    Sounds fantastic!
    I love a filling, aromatic soup such as this.
    (Good for leftovers too, I’d imagine).

  • December 17, 2008 by cookerycontent

    cookerycontent

    You’re spot on there. It reheats with full flavor.

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