Puerto Rican Vegan Vegetable and Bean Soup: A Delicious and Cultural Twist
In the heart of Puerto Rican cuisine, there lies a rich tapestry of flavors and traditions that can be beautifully adapted to cater to vegan tastes. Here, we’ll transform a classic vegetable and beef soup into a vibrant, plant-based masterpiece, infused with the iconic flavors of Puerto Rico.
The Cultural Significance
Puerto Rican cuisine is a melting pot of Taíno, Spanish, and African influences, each contributing unique spices, techniques, and ingredients. The trio of Sazón, Adobo, and Sofrito forms the backbone of this culinary heritage, and we’ll use these blends to give our soup an authentic and delicious twist.
Ingredients
For the Soup
- Beans: Instead of meat, we’ll use kidney beans or pinto beans for protein and texture.
- Vegetables:
- Sweet potatoes, cut into 1-inch chunks
- Yuca, peeled and cut into 3-4 large pieces
- Green plantain, peeled and cut into 1-inch rounds
- Butternut squash or calabaza, peeled and cut into 1-inch cubes
- Corn on the cob, cut into 1-inch rounds
- Carrots, cut into thirds
- Chayote, quartered
- Sofrito:
- 1 bunch culantro (recao leaves)
- 1 bunch cilantro
- 6–8 ají dulce peppers (or cubanelle/bell peppers)
- 1 large onion, chopped
- 1 head garlic, peeled
- 1 green bell pepper, chopped
- Spices and Seasonings:
- Puerto Rican Adobo (see below)
- Puerto Rican Sazón (see below)
- Broth:
- Vegetable broth or water
- Additional:
- Olive oil
- Salt and pepper to taste
- Optional: A splash of apple cider vinegar for balance and health benefits
For the Adobo and Sazón
Adobo
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp paprika (optional)
Sazón
- 1 tbsp ground annatto (achiote)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1 tsp black pepper
Instructions
Preparing the Sofrito
- Chop Ingredients: Roughly chop the culantro, cilantro, ají dulce peppers, onion, garlic, and green bell pepper.
- Blend: Blend all the ingredients in a food processor until smooth. You can add a bit of olive oil if needed to help blend the mixture.
- Freeze: Freeze the sofrito in ice cube trays for long-term use.
Cooking the Soup
- Heat Oil: Heat a couple of tablespoons of olive oil in a large stockpot over medium heat.
- Sauté Sofrito: Add 2-3 tablespoons of the prepared sofrito to the pot and sauté until fragrant, about 2-3 minutes.
- Add Vegetables: Add the chopped onion and cook until soft, about 2 minutes. Then add the garlic, green onions, celery, and bell pepper, cooking for another minute.
- Add Beans and Spices: Add the kidney or pinto beans, Adobo, and Sazón. Mix well to combine.
- Add Vegetables: Add the sweet potatoes, yuca, plantain, squash, corn, carrots, and chayote to the pot.
- Broth and Seasoning: Pour in the vegetable broth or water, ensuring that all the vegetables are covered. Add salt and pepper to taste.
- Simmer: Bring the soup to a boil, then reduce the heat to low and simmer until the vegetables are tender, about 30-40 minutes.
Finishing Touches
- Season: Taste the broth and adjust the seasoning as needed. If the soup needs a bit of brightness, add a splash of apple cider vinegar.
- Serve: Serve the soup hot, garnished with cilantro, a squeeze of lime juice, and a side of rice, mofongo, or tostones.
Tips and Variations
- TVP or Tofu: If you prefer a heartier soup, you can add textured vegetable protein (TVP) or cubed tofu instead of beans. TVP is easily available in Puerto Rico and is a very affordable option.
- Sofrito Tip: Always sauté the sofrito in oil before adding other ingredients to “awaken” the flavors.
- Adobo and Sazón Tip: Use Adobo to marinate vegetables or proteins 30 minutes before cooking for maximum flavor. Add Sazón towards the end of cooking for a pop of color and depth.
This vegan vegetable and bean soup is not just a meal; it’s a celebration of Puerto Rican flavors and traditions. With each spoonful, you’re experiencing the rich cultural heritage of the island, now tailored to a plant-based diet. Enjoy