• prep: 10 min
• cook: 30 min
• total: 40 min

servings:

This quick and easy dairy-free, fat-free Colombian vegetable soup comes out creamy and comforting thanks to the natural thickening power of potatoes.

• 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 (see note above), 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 store bought vegetable stock.
• Kosher salt and freshly ground black pepper
• 1/4 cup minced fresh cilantro leaves

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