Puerto Rican Vegetable Soup with Plantain Stew
A hearty vegetable soup simmered with plantains, beans, and a hint of coconut, inspired by traditional Puerto Rican stews. This puerto rican-inspired soups ready in about 70 minutes pairs vegetable broth, diced carrots, stalks, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups vegetable broth
- 2, diced carrots
- 2 stalks, diced celery
- 2 medium, peeled and cubed green plantains
- 1 can (15 oz), drained black beans
- 1/2 cup coconut milk
- 2 tbsp tomato sauce
- 1 tbsp vegetable oil
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a pot over medium heat. Add 2 diced carrots and 2 diced celery stalks, sauté for 5 minutes until softened.
- Step 2: Stir in 2 tbsp tomato sauce and 4 cups vegetable broth. Bring to a simmer, then add 2 medium green plantains, cubed, and 1 can black beans, drained.
- Step 3: Cook for 15-20 minutes until the vegetables are tender. Stir in 1/2 cup coconut milk and season with salt and pepper. Simmer for 5 minutes until the soup thickens and coats the back of a spoon.
- Step 4: Serve hot, garnished with chopped cilantro or a drizzle of lime juice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Puerto Rican Vegetable Soup with Plantain Stew take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Puerto Rican Vegetable Soup with Plantain Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable broth from drying out.
Can I substitute ingredients in Puerto Rican Vegetable Soup with Plantain Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Puerto Rican Vegetable Soup with Plantain Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Puerto Rican Vegetable Soup with Plantain Stew?
Puerto Rican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
