Soldier’s Soup

Name: Soldier’s Soup (Rancho)
Yield: Serves 12
Cuisine: Puerto Rican
Ingredients: ½ pound garbanzos (Chick-Peas); 1 chorizo (Spanish Sausage), halved; 1 chorizo (Spanish Sausage), halved; 2 tablespoons salt; 1 onion, peeled, coarsely chopped; ½ pound garbanzos (Chick-Peas); 5 quarts (20 cups) water; 1 tablespoon salt; 1 pound lean beef; 1 pound cabbage, quartered; ½ pound fresh white pea beans (see Note); 1 pound pumpkin or squash, peeled and diced; 1 pound pumpkin or squash, peeled and diced; 1 tomato, coarsely chopped; 1 green pepper, seeded, coarsely chopped; 1 sweet chili pepper, seeded, coarsely chopped; 3 fresh culantro leaves, coarsely chopped; 2 ounces very fine vermicelli; 1 tablespoon vinegar; 2 teaspoons salt; ½ cup tomato sauce; ½ pound either turnips, apio ñame or yautía, peeled and diced; ½ pound either turnips, apio ñame or yautía, peeled and diced; 1 pound potatoes, peeled and diced

Rancho

Preparation info

Serves
12

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

½ pound garbanzos (Chick-Peas)
5 quarts (20 cups)

Americas
Caribbean
Soup
Puerto Rico

Method

Pick over garbanzos (Chick-Peas). Wash well and soak overnight in water and salt included in A. Next day, drain and place in a large, 12-quart kettle. Add 5 quarts (20 cups) water and bring rapidly to a boil. Cover, and cook for 1 hour.