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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Ecuadorean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If using, soak cod fish in cold water to cover for 12 hours or more, changing water from time to time. | 2. Drain and put in saucepan with fresh water to cover. Bring to a boil, lower heat and simmer until fish is tender, about 15 minutes. Drain fish, cut into 1/2 inch pieces and set aside. | 3. Preheat oven to 375-400 degrees fahrenheit. Cut winter squash in half and place cut side down on a lightly sprayed cookie sheet. Bake for 45 minutes. | 4. Meanwhile, cook rice according to package directions replacing half the water with milk (boil on very low heat about 20 minutes). | 5. Meanwhile, cook beans and vegetables according to package directions. I used frozen corn, peas, lima beans and green beans combined in same casserole dish and microwaved for 8-9 minutes. The zucchini and cabbage I steamed together for 10 minutes. Combine. | 6. Meanwhile, cook eggs until hard boiled (about 4 minutes) and set aside. Let cool, remove shell and slice. | 7. When rice is done, add to bean mixture. | 8. When winter squash is done, set aside and let cool slightly before scraping out flesh with a fork and mashing a bit. Add to beans and rice mixture. If you are making this ahead of time, place in refrigerator until ready. | 9. Heat butter in large saucepan and saute the onions and garlic until the onions are soft, about 5 minutes, Add oregano, cumin, bay leaf and several grinds of black pepper and saute for a minute or two longer. Add 1 cup water, bring to a boil and add the next 11 ingredients (rice through milk) and fish, if using. | 10. Stir to mix and simmer very gently for about 5 minutes to blend the flavors. | 11. Add chopped cheese and salt to taste. The soup should be about as thick as a minestrone. If it seems too thick, thin it with a little more milk and simmer for a few minutes longer. | 12. Garnish soup with sliced hardboiled eggs and serve with parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt cod fish	1			403.4676	0.0	89.7602	2.2667
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
oregano	1/4	teaspoon		0.6625	0.1723	0.0225	0.0107
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
bay leaf	1			-	-	-	-
pepper			ground	-	-	-	-
grain rice	1	cup		403.4676	0.0	89.7602	2.2667
milk	1	cup		148.84	11.6632	7.686	7.9788
water	1	cup		0.0	0.0	0.0	0.0
corn kernel	1	cup	cooked	184.71	36.4767	5.1042	2.0022
cabbage	2 1/2	cups	shredded cooked	55.625	12.905	2.8480000000000003	0.2225
winter squash	2	cups	cooked mashed	112.0	29.176	2.24	0.28
zucchini	2	cups	chopped cooked	-	-	-	-
baby lima bean	1	cup	cooked	676.7	126.9166	41.6524	1.8786
green pea	1	cup	cooked	117.45	20.9525	7.859	0.58
green bean	1	cup	cooked	31.0	6.97	1.83	0.22
peanut	1/2	cup	ground	413.91	11.7749	18.834	35.9452
milk	5	cups	low-fat	2760.0	66.48	27.48	286.08
queso fresco	1	cup	shredded	364.78	3.6356	22.0698	29.0604
salt	1	teaspoon	included	-	-	-	-
egg	3		hardboiled sliced	214.5	1.08	18.84	14.265
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.