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Quick and Easy Dairy- and Fat-Free Colombian Vegetable Soup (Ajiaco Negro)
Ingredients
  • 2 large russet potatoes, peeled and cut into ¾-inch dice (about 1 ¼ pounds)
  • 1 medium carrot, peeled and cut into medium dice (about 5 ounces)
  • 1 cup fresh or frozen peas, divided
  • 1 ½ cups cooked dried or canned fava beans (see note above), or 1 ½ cups raw fresh fava beans, divided
  • 1 large ear yellow corn, shucked and cut into 6 pieces crosswise
  • 1 ½ quarts homemade vegetable stock or an equivalent amount made with Better Than Bouillon vegetable base or No Chicken Base (see note above)
  • Kosher salt and freshly ground black pepper
  • ¼ cup minced fresh cilantro leaves
Note: Ingredients may have been altered from the original.
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