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Vegetarian Sancocho

Rated as 5 out of 5 Stars

"Here's my vegetarian spin on the traditional Colombian stew -- just as delicious without the chicken!"
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1 h 20 m servings 246
Original recipe yields 14 servings


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  1. Melt butter in a large pot over medium-high heat. Saute onion until translucent, about 5 minutes. Pour in vegetable stock and bring to a boil.
  2. Reduce heat to medium-low. Combine yuca, Yukon potatoes, and red potatoes in the pot; simmer until softened, about 15 minutes. Stir in plantains and corn, simmer until tender, about 20 minutes. Add green onion, lemon juice, 1/2 of the cilantro, garlic, and paprika. Season with salt and pepper. Simmer soup until flavors are well combined, about 5 minutes.
  3. Pour soup in serving bowls and garnish with avocado and the remaining cilantro.

Nutrition Facts

Per Serving: 246 calories; 6.7 46 3.9 4 306 Full nutrition

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My daughter and I read a book called Saturday Sancocho, and decided to make some, never having had it before. I selected this sancocho recipe because it was vegetarian, and I was familiar with a...