Columbian Vegetable Soup Ajiaco Negro by Serious Eats

russet potatoes, carrot, peas, dried or canned fava beans, yellow corn, vegetable stock or better than bouillon vegetable base or no chicken base, kosher salt and black pepper, cilantro leaves


– 2 large russet potatoes, peeled and cut into 3/4-inch dice (about 1 1/4 pounds)
– 1 medium carrot, peeled and cut into medium dice (about 5 ounces)
– 1 cup fresh or frozen peas, divided
– 1 1/2 cups cooked dried or canned fava beans, or 1 1/2 cups raw fresh fava beans, divided
– 1 large ear yellow corn, shucked and cut into 6 pieces crosswise
– 1 1/2 quarts homemade vegetable stock or an equivalent amount made with Better Than Bouillon vegetable base or No Chicken Base
– Kosher salt and freshly ground black pepper
– 1/4 cupminced fresh cilantro leaves



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