Plantain Chips Soup Recipe
Erica Dinho
Prep Time 10 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine Colombian
Servings 4 servings
Calories 546 kcal
- 10 cups beef broth
- 3 scallions, chopped
- ½ cup white onion, chopped
- 3 garlic cloves, finely chopped
- 2 pounds beef cut into small pieces
- Salt and pepper to taste
- ½ teaspoon ground cumin
- ½ teaspoon color or achiote
- 3 large potatoes, peeled and diced
- 2 cups green plantain chips
- Chopped cilantro to garnish
Place the water into a large pot, add the scallions, white onion, garlic, and beef. Season with cumin, color, salt and pepper to taste. Cover and bring to a boil over high heat. Then reduce the heat to medium and cook for about 30 minutes.
Uncover and add the potatoes and cook for another 25 minutes or until potatoes are soft. Add the plantain chips and cilantro. Serve immediately.
*I like to use beef chuck to make this soup, but you can use your favorite beef for stews or soups. You can replace the beef with chicken or turkey.
*You can make this soup up to 3 days ahead and keep in the fridge in a container, just be sure to add the plantain chips before serving. So you don’t end up with soggy chips.
*I love making my own plantain chips for this recipe, but you can use store-bought if you prefer. Here is my plátanitos recipe to make them:
https://www.mycolombianrecipes.com/plantain-chips-platanitos/
Calories: 546kcalCarbohydrates: 55gProtein: 55gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 141mgSodium: 172mgPotassium: 1883mgFiber: 6gSugar: 13gVitamin A: 931IUVitamin C: 49mgCalcium: 100mgIron: 7mg
Keyword colombian soup, plantain soup