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    My Colombian Recipes » Recipes » Main Dishes » Soups » Sancocho O Sopa De Guandú (pigeon Peas Colombian Soup)

    Sancocho o Sopa de Guandú (Pigeon Peas Colombian Soup)

    Mar 4, 2013 · Modified: Sep 12, 2022 by Erica Dinho · 6 Comments

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    Sopa de Guandú is a thick and filling soup from the Caribbean region of Colombia. This pigeon peas is made with pork, beef, root vegetables, ají, spices and herbs. This Colombian dish is a comforting meal.

    Sancocho o Sopa de Guandú (Pigeon Peas Colombian Soup)|mycolombianrecipes.comPin

    Sancocho o Sopa de Guandú (Pigeon Peas Colombian Soup)

    Erica Dinho
    5 from 6 votes
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Colombian
    Servings 4 servings
    Calories 920 kcal

    Ingredients
     

    • 1 pound of frozen of fresh pigeon peas
    • 12 cups of water or more if necessary
    • ½ pound salted beef
    • 1 pound beef ribs
    • 1 pound pork meat or pork ribs
    • 1 green plantain peeled and cut into chunks
    • 1 ripe plantain peeled and cut into chunks
    • 1 pound of yuca or cassava peeled and cut into chunks
    • ½ teaspoon ground cumin
    • ½ teaspoon ground achiote
    • 2 tablespoons oil
    • 2 to matoes finely chopped
    • 2 scallions finely chopped
    • 1 red bell pepper finely chopped
    • 2 garlic cloves minced
    • 2 ají dulce or sweet chiles finely chopped
    • 1 onion finely chopped
    • Salt and pepper
    • ½ cup finely chopped fresh cilantro

    Instructions
     

    • Make refrito: In a large pot place de oil tomatoes, scallions, bell pepper, garlic, sweet chiles, and onion over medium heat, stirring occasionally, until tender, about 4 minutes. Season refrito with salt and pepper.
    • Add salted beef, beef ribs, pork and water, and simmer uncovered for about 45 minutes.
    • Add the pigeon peas and keep cooking, uncovered, stirring occasionally, for about 30 minutes.
    • Add the green plantain, ripe plantain, cassava, cumin and achiote. Keep cooking, uncovered, stirring occasionally, for about 30 minutes more. Add fresh cilantro and serve warm with rice on the side.

    Nutrition

    Calories: 920kcalCarbohydrates: 79gProtein: 58gFat: 41gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 166mgSodium: 237mgPotassium: 1892mgFiber: 12gSugar: 7gVitamin A: 1875IUVitamin C: 106mgCalcium: 148mgIron: 7mg
    Keyword bean soup, Sancocho
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Sancocho de GuanduPin

    Sancocho o Sopa de Guandú is a traditional Colombian soup from the Atlantic Coast of the country. It is a thick, rich, hearty and comforting soup, and the contrast of flavors and textures is amazing.

    Like other Colombian soups, Sancocho de Guandú is also considered a great cure for hangovers. If you are a regular reader, you may have noticed that there a large repertoire of soups in Colombian cuisine, probably because we eat them almost every day 😉

    The main, and very important, ingredients to make this soup are guandú (pigeon peas) and salted beef. Every family on the Atlantic Coast has their own variation of this Sancocho, adding different vegetables and meats.

    Sopa de GuanduPin

    Sopa de Guandú is typically served with a side of white rice or coconut rice and bollo de yuca. I also like to serve it with avocado slices and ají, or hot sauce. The sweetness of the ripe plantain came through quite distinctively but the saltiness of the beef balanced it out, making this soup just perfect for a cold winter day.

    Note: If you are using dried pigeon peas, soak them in water overnight, and if you are using salted beef, soak in water overnight and discard the water.

    Buen provecho!

    Sancocho o Sopa de GuanduPin

    More Main Dishes Recipes

    Soupy Rice With Powdered Beef (Arroz Asopado Con Carne En Polvo)Beef Cheek Stew (Estofado De Cachetes De Res)Matambre (Argentinian Style Stuffed Beef)Salmon Con Salsa De Mandarina Y Aguacate (Salmon With Tangerine And Avocado Salsa)Chuzos De Pollo Con Tocineta (Chicken And Bacon Skewers)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Belinda @zomppa

      March 05, 2013 at 6:08 am

      5 stars
      The slated beef looks like the perfect touch 59 add that depth!

      Reply
    2. Joanne

      March 05, 2013 at 6:54 am

      5 stars
      I love that this soup has both plantains AND yuca in it! Two of my favorites.

      Reply
    3. Evelyne@cheapethniceatz

      March 05, 2013 at 1:45 pm

      5 stars
      The soup looks awesome Erica and I am sure it cures a lot more then just a hangover. I'll try it for a cold lol since I am not hungover much any more.

      Reply
    4. grace

      March 07, 2013 at 9:07 am

      5 stars
      this sounds magnificent, erica! what a filling and flavorful soup--love the cilantro to finish!

      Reply
    5. Chris

      March 10, 2013 at 8:14 am

      5 stars
      Do you just dump the aji on the soup or do you mix it in with you rice? Or both, I guess. I like how this soup sounds.

      Reply
      • Erica

        March 10, 2013 at 10:41 am

        5 stars
        We add the ají and rice to the soup.....It is delicious,Chris!

        Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    More about me →

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