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Puchero Soup


1/2 Kg. Of beef or pork, ½ Kg. Of chicken, 1/2 Kg. Of chickpeas, 1/2 Kg. Of potatoes, ¼ Kg. Beans, ¼ Kg. Pumpkin, ½ Kg. Zucchini, ¼ Kg. Carrots, ½ Kg. Of sweet potatoes, 1 piece of white cabbage, 1 pineapple, 1 head of garlic, 1 leek, 1 onion, 1 tomato, saffron, parsley, herb garden, oil, salt and water.


1. The chickpeas are soaked the night before to soften them.

2. A fry is made, in a cauldron, with the onion, tomato and a little parsley; Chickpeas and meat are added, covered with plenty of water and left to cook for an hour without uncovering.

3. Afterwards, and without removing from the heat, we introduce the beans, zucchini, cabbage, leeks, pineapple and carrots, all cut into large pieces.

When the vegetables are almost cooked we add the potatoes, sweet potatoes and squash, also cut into large pieces and let it cook.

4. When everything is cooked, remove it from the heat, strain it.

With the broth we can make a soup and the vegetables are drizzled with some fried garlic.


You can take it in a deep dish, with the broth and all the vegetables together; or just the vegetables with a splash of vinegar, and reserve the broth for soup the next day.

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