Sancocho Quiteno Ecuadorian Beef and Vegetable Soup
Warm your soul with Sancocho Quiteño, a traditional Ecuadorian beef and vegetable soup bursting with hearty ingredients and vibrant flavors. This comforting dish combines tender chunks of beef, a medley of root vegetables like yucca, potatoes, and carrots, sweet rounds of plantain, and juicy pieces of corn on the cob, all simmered in a rich, achiote-infused broth. The addition of fresh cilantro and scallions just before serving elevates the soup with herbal brightness while honoring its Andean roots. Perfect for chilly evenings or family gatherings, this recipe highlights Ecuador's culinary heritage with its nourishing, wholesome ingredients and authentic cooking techniques. Pair it with crusty bread or serve it alongside rice for a complete and satisfying meal.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck or brisket
- 10 cups water
- 1 medium, peeled and halved white onion
- 4 peeled garlic cloves
- 2 teaspoons salt
- 0.5 teaspoons black pepper
- 1 medium, peeled and cut into chunks yucca (cassava)
- 3 medium, peeled and quartered potatoes
- 2 large, peeled and sliced carrots
- 1 peeled and sliced into rounds green plantain
- 2 ears, cut into thirds corn on the cob
- 0.5 cups, chopped cilantro
- 2 sliced scallions
- 0.5 teaspoons achiote (annatto) powder
- 1 tablespoon vegetable oil
Instructions
In a large, heavy-bottomed pot, combine the beef, water, halved onion, garlic cloves, salt, and black pepper. Bring to a boil over medium heat.
Reduce the heat to low, skim off any foam that forms on the surface, and cover the pot. Simmer gently for 1 hour or until the beef is tender.
Remove the beef from the pot and set it aside to cool slightly. Strain the broth to remove onion and garlic pieces, then return the broth to the pot.
Cut the cooked beef into bite-sized pieces and return them to the pot with the broth.
Add the yucca, potatoes, carrots, green plantain, and corn to the pot. Bring the soup to a gentle simmer and cook for 30 minutes or until all the vegetables are tender.
In a small skillet, heat the vegetable oil over medium heat. Stir in the achiote powder and cook for 1-2 minutes, until the oil is infused with color. Add this to the soup for added flavor and color.
Taste the soup and adjust seasoning with additional salt or pepper, if needed.
Stir in the chopped cilantro and scallions. Let the soup simmer for an additional 5 minutes before serving.
Serve hot in bowls, making sure each portion includes a bit of beef, yucca, potato, plantain, and corn. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 781 mg | 34% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.0 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1140 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
