Name: Quick and Easy Dairy- and Fat-Free Colombian Vegetable Soup (Ajiaco Negro) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: South American
Ingredients: 2 large russet potatoes, peeled and cut into 3/4-inch dice (about 1 1/4 pounds); 1 medium carrot, peeled and cut into medium dice (about 5 ounces); 1 cup fresh or frozen peas, divided; 1 1/2 cups cooked dried or canned fava beans (see note), or 1 1/2 cups raw fresh fava beans, divided; 1 large ear yellow corn, shucked and cut into 6 pieces crosswise; 1 1/2 quarts homemade vegetable stock or an equivalent amount made with Better Than Bouillon vegetable base or No Chicken Base (see note); Kosher salt and freshly ground black pepper; 1/4 cup minced fresh cilantro leaves

Ingredients

6 serv.

2 large russet potatoes, peeled and cut into 3/4-inch dice (about 1 1/4 pounds)
1 medium carrot, peeled and cut into medium dice (about 5 ounces)
1 cup fresh or frozen peas, divided
1 1/2 cups cooked dried or canned fava beans (see note), or 1 1/2 cups raw fresh fava beans, divided
1 large ear yellow corn, shucked and cut into 6 pieces crosswise
1 1/2 quarts homemade vegetable stock or an equivalent amount made with Better Than Bouillon vegetable base or No Chicken Base (see note)
Kosher salt and freshly ground black pepper
1/4 cup minced fresh cilantro leaves

Instructions

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1 Combine potatoes, carrots, half of peas, half of favas, corn, and vegetable stock (or water with stock base) in a pressure cooker. Bring to high pressure and cook for 15 minutes. Release pressure by running a stovetop pressure cooker under cold tap water or by using the quick steam release on an electric pressure cooker.
2 Bring soup to a simmer. Using a potato masher or a stick whisk, mash vegetables until broth is thickened but some large pieces still remain. Add remaining fresh peas and fava beans and simmer until cooked through, about 5 minutes. Season to taste with salt and pepper and serve, making sure to include one piece of corn in each bowl (along with a fork to pick it up), and sprinkline each serving with cilantro.