A Cuban pot soup with beef, chicken, corn, pumpkin, plantain, roots, cumin, and tomato.
30 min prep 70 min cook
Keeps the screen on · step-by-step guide · built-in timer
Sear the beef and chicken thighs in the pot with olive oil for 8 minutes.
Add the onion and garlic and saute for 5 minutes.
Add the tomato puree, cumin, and salt.
Add the corn, potatoes, cassava, sweet potato, pumpkin, green plantain, and 5 cups hot water.
Cook the pot over low heat for 55 minutes, until the meats are tender.
Remove the chicken meat from the bone, return it to the pot, and let the soup rest for 7 minutes.
💡 Tip: Cut the root vegetables into large pieces so they do not melt completely into the soup during the long simmer.
🍽️ Serving suggestion: Serve hot, with lime wedges and plain rice if desired.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~480
kcal calories
28
g protein
52
g carbs
18
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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