Mazamorra Chiquita — Print Recipe

A traditional Bogotano vegetable and corn soup made with a variety of fresh vegetables, corn on the cob, and a rich tomato-based broth.

Ingredients

2 ears fresh corn, cut into rounds
4 cups beef or chicken broth
2 large potatoes, peeled and cubed
1 cup green beans, trimmed and cut
1 cup cabbage, shredded
2 large tomatoes, chopped
1 large onion, diced
2 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1 tsp cumin
Salt and pepper to taste

Instructions

1 Heat oil in a large soup pot over medium heat, sauté the onion and garlic until golden, then add the chopped tomatoes and cumin, cooking for 5 minutes until the tomatoes soften.
2 Pour in the broth and bring to a boil, then add the corn rounds and cubed potatoes, reducing heat to medium and simmering for 15 minutes.
3 Add the green beans and shredded cabbage to the pot, continuing to simmer for another 15 minutes until all the vegetables are tender and the broth is flavorful.
4 Season with salt and pepper to taste, stir in the fresh cilantro, and serve hot in deep bowls with white rice on the side.

Did You Know?

Mazamorra has indigenous roots dating back to pre-Columbian times and is one of the oldest dishes in Colombian cuisine, with each region having its own unique variation of this ancestral soup.