Sopa Secca
Arequipa — Mother recipe · en it
A classic of Arequipa's cuisine, Sopa Secca is a hearty soup made with beans and vegetables, crunchy and delicious.
⏱️ 15 min prep + 75 min cottura · 4 porzioni · media
Ingredients
- 1 kg of soy beans
- 2 onions
- 4 carrots
- 4 cucumbers
- 2 green onions
- 1 chili pepper
- 1 tablespoon of olive oil
- 1 liter of vegetable broth
- Salt and pepper to taste
- 1 tablespoon of sugar
- 1 tablespoon of white wine vinegar
- 1 tablespoon of chili powder
Method
- Heat the oil in a large pot and sauté finely chopped onions until they turn golden brown.
- Add the carrots, cucumbers, green onions, and chili pepper, sauté for another 5 minutes.
- Add the soy beans and vegetable broth, bring to a boil and cook for 1 hour.
- Mash the beans with a masher or mixer and add them to the broth, stir well.
- Season with salt, pepper, sugar, white wine vinegar, and chili powder.
- Cook for another 15 minutes on medium heat and serve hot.
The story
Sopa Secca is a traditional dish from Arequipa, believed to have originated during the colonial period when the poor made use of every bit of food to survive.
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