Saturday Sancoche
Yield
4 servingsPrep
1 daysCook
2 hrsReady
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef
salt |
|
| 2 | pounds |
mixed vegetables
e.g. yam, tannia, cassava, dasheen etc. |
|
| ½ | pound |
pumpkin
|
|
| 12 | each |
ochroes
|
* |
| 6 | each |
bananas
green |
|
| 2 | each |
potatoes
large |
|
| ½ | pound |
red beans
or split peas |
|
| 1 | each |
onions
small, per person |
|
| 2 | each |
carrots
|
|
| seasonings | |||
| 1 | x |
garlic
|
*
|
| 1 | x |
scotch bonnet chile peppers
|
* |
| 1 | x |
scallions, spring or green onions
|
*
|
| 1 | x |
thyme
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef
salt |
|
| 907.2 | g |
mixed vegetables
e.g. yam, tannia, cassava, dasheen etc. |
|
| 226.8 | g |
pumpkin
|
|
| 12 | each |
ochroes
|
* |
| 6 | each |
bananas
green |
|
| 2 | each |
potatoes
large |
|
| 226.8 | g |
red beans
or split peas |
|
| 1 | each |
onions
small, per person |
|
| 2 | each |
carrots
|
|
| seasonings | |||
| 1 | x |
garlic
|
*
|
| 1 | x |
scotch bonnet chile peppers
|
* |
| 1 | x |
scallions, spring or green onions
|
*
|
| 1 | x |
thyme
|
*
|
Directions
Put the salt beef to soak overnight.
Cut into small pieces and cover with water (2 pints).
Bring to the boil and simmer gently for 1½ hours with beans or peas.
Add peeled and cut up vegetables.
Add the onions (quartered), pumpkin (cut up), chopped.
Cook until vegetables are tender.
Tip #1: You can add any type of meat to "beef" up this basically meatless dish e. g. chicken, beef, pork etc. The only requirement is that the pieces remain large otherwise they will disappear in the soup.
Tip #2: You can make some flour dumplings and plunk them in the soup about ½ hour before you are ready.
Tip #3: This soup gets very thick very fast! A little water and butter will thin it out.
