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Vegetable Soup Medley

Prepare a nutritious meal for your family with ingredients you have in your pantry and refrigerator

En español

Yields: 6 portions


  • 1 tablespoon olive oil
  • 1 Spanish onion, finely chopped
  • 2 scallions, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 red pepper, seeded and deveined, finely chopped
  • 2 tablespoons cilantro, finely chopped
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 8 cups unsalted commercial vegetable broth
  • 1 tablespoon salt
  • Pepper to taste
  • 1 cup (8 ounces) pumpkin, peeled and cut into medium-sized cubes
  • 1 white yautia (cocoyam, tannier), peeled and cut into medium-sized cubes
  • ¾ cup (6 ounces) turnips, peeled and cut into medium-sized cubes
  • ¾ cup (6 ounces) carrots, peeled and cut into medium-sized cubes
  • 2 cans (15.15 ounces) butter beans, drained
  • 8 ounces (one bunch) Swiss chard, rinsed, leaves only

See also: Peruvian-style shrimp chowder.

Sunday Soup - Recipe by Denisse Oller

— Photo by: Winfried Heinze/Getty Images


  1. In a large pot, heat olive oil at medium heat. Sauté onions until translucent (approximately 2–3 minutes).

  2. Add garlic and red pepper and cook for 1 additional minute. Add scallion and tomato paste. Mix and cook for 3 additional minutes.

  3. Add cilantro, bay leaf, vegetable broth, salt and pepper, and cook at medium heat until it starts to boil.

  4. Add pumpkin, turnip, carrot and yautia. Cook covered at medium-low heat for 15–20 minutes or until vegetables are tender.

  5. Add chard and beans. Mix and cook for 5 more minutes, then serve. 

You may also like: Winter-proof your pantry.

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