Vegetable Ajiaco

By March 25, 2020May 3rd, 2024Recipes

Vegetable Ajiaco
Serves ~8 1 cup portions



2 tablespoons olive oil
1 medium yellow onion, diced
3-4 garlic cloves, minced

2 stalks celery, diced
2 large carrots, peeled and sliced

2 bell peppers, diced
8 cups vegetable broth, low sodium
4 bay leaves
3-4 lbs potatoes, mixed variety such as red, yukon and russet
1 package frozen corn, or if available to use kernels from 2 cobs
3 green onions, sliced
1 bunch fresh herbs chopped (cilantro or parsley recommended)
Juice of 1 lime 

Salt and pepper to taste

Optional Additions:
Plain Greek Yogurt
Whole wheat baguette



  1. In a large soup pot, heat oil over medium heat. Add onion and sauté until translucent, about 3-4 minutes. Add garlic, celery, carrots, peppers and sauté for 2-3 minutes.
  2. Turn up the heat to high and add vegetable broth ⅔ of the potatoes, bay leaves, salt and pepper. Once the soup starts to boil, put heat to medium-low to maintain a simmer, and cover pot partially with a lid. Cook for about 20-30 minutes, until the potatoes are starting to break down.
  3. Using a fork, mash some potato pieces against the side of the pot. This helps thicken the soup and create a stew-like consistency.
  4. Add remainder of potatoes, corn, green onion, and herbs.. Simmer for 15-20 minutes, until potatoes are tender and corn is cooked. Mash a few more potatoes, if preferred.
  5. Check for seasoning and add more if needed. Remove bay leaves. While soup is finishing up, start preparing your selected garnishes.
  6. Remove from heat and add lime juice. Serve hot.


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