Ecuadorian Easter Soup

Culinary Tools:

  • Chef’s Knife
  • Food Cutter (Cone #2)
  • 2-quart Saucepan with Cover
  • Junior Colander
  • 4-quart Dutch Oven with Cover
  • 8-quart Dutch Oven
  • Round Slotted Masher


  • 2 cups butternut squash, peeled and diced
  • 2 cups onion, minced
  • 1 cup fresh cilantro, finely chopped
  • 2 cups cabbage, cut (Cone #2)
  • 2 tablespoons annatto powder (achiote en polvo)
  • Salt, black pepper, cumin and garlic powder to taste
  • 1 (15-ounce) can pinto beans
  • 1 (15-ounce) can kidney beans
  • 1 (15-ounce) can Great Northern beans
  • 1 (15-ounce) can garbanzo beans (chickpeas)
  • 1 cup canned hominy (mote blanco)
  • 1 cup butter beans, canned
  • 1 cup lima beans, frozen
  • 1 cup peas, frozen
  • 1 cup yellow corn kernels, frozen
  • 1 cup lentils (previously cooked)
  • 1 cup rice (previously cooked)
  • 3 (3-ounce each) cans tuna in water
  • 3 cups skim milk


Using the Chef’s Knife, cut squash, onion and cilantro as specified on the ingredients’ list. With the Food Cutter (Cone #2), cut cabbage.

In the 2-quart Saucepan, add squash and ½ cup of water; season with salt to taste. Cover and cook at medium-high heat with the Redy-cook® valve open. When the valve whistles (about 6 minutes), close it and turn heat to low; cook for another 6 minutes or until tender. Using the Junior Colander, drain squash. Then mash it with the Round Slotted Masher until you obtain a puree. Set aside.

In the 4-quart Dutch Oven, place cut cabbage with ½ cup of water; cover and cook on medium-high heat with Redy-cook® valve open. When it whistles (6 minutes approx.), close valve and cook on medium heat for 4 additional minutes; drain and set aside.

Preheat the 8-quart Dutch Oven at medium-high temperature for 3 minutes. Add onion, annatto powder, pepper, cumin, and garlic powder. Sauté all these ingredients, while constantly stirring for 4 minutes. Add 2 cups of water and continue cooking for 5 more minutes.

One at a time, add all the canned products, previously drained and rinsed. Add the lima beans, peas, yellow corn, cooked lentils and rice, cilantro, squash puree and cooked cabbage; mix well all ingredients. Then, add the tuna with its water and stir well. If you see that the soup is too thick, you can add 2 more cups of water. Cook at medium temperature without covering until soup begins to boil (about 10 minutes); stir continuously. Add more salt, annatto powder and cumin to taste if necessary. Lastly, add milk; stir well and let soup simmer for 5 more minutes.

Garnish with diced eggs, fresh cilantro or avocado. Serve hot.

Chef’s Tips:

  • Make sure you have company, because our recipes serves 12.
  • To reheat leftovers, you can add some milk. This will make the soup less thick.

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