A couple of weeks ago I made one of my favorite Colombian soups from the Antioquia department of the country. A rich canary bean and pork soup topped with fried corn fritters. I like to serve it with white rice and avocado on the side.
If you’ve been visiting my site for a while, you know that Colombians love homemade soups. And, if you love fresh ingredients like me, canned soups are just not for you. Let me tell you, hearty soups are simple to make at home from scratch.
I think you’ll love this soup, even on a sunny spring day!
- 1 pound canary beans soaked overnigh
- t 2 pounds pork meat or ribs, cut into pieces
- 12 cups water
- 2 cups diced carrots
- ½ tablespoon ground cumin
- 1 1/2 cups hogao
- ½ tablespoon sazon goya with azafran
- 1 large potato, peeled and diced
- 1 beef bouillon tablet
- Salt and pepper
- ½ cup chopped cilantro
- 1 1/2 cup fresh corn kernels
- 1/4 cup corn meal
- 1 tablespoon melted butter
- 1/2 cup of milk
- 1beaten egg
- 1 tablespoon sugar
- 1/4 teaspoon baking powder
- Salt and pepper
- Oil for frying
- Pick through the beans and discard any debris.
- In a large pot over medium heat, add the beans, water, hogao, beef bouillon, carrots and pork ribs. Slightly cover and simmer for 1 ½ hour.
- Add the ground cumin, sazon Goya, cilantro and potatoes. Simmer for 30 to 40 minutes more or until the beans are tender.
- Season with salt and pepper.
- To make the fritters:
- Heat oil to 325 degrees F. Place the corn in a food processor and process for about 2 minutes.
- In a medium bowl, combine corn meal, baking powder, sugar, corn, butter, milk, egg, salt and pepper. Stirring well.
- Pour oil to a depth of 2 inches in a skillet. Drop by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels. Set aside.
- To serve: Ladle the soup in a bowl. Arrange the fritters in the center of the soup. Garnish with fresh cilantro.