What is a sofrito anyway? Consider it a base from which many dishes can be made. Puerto Rican and Caribbean cooks keep sofrito on hand to start a soup, bean dish, stew, or stir into cooked rice. Use it in place of the onions, garlic, and carrots that might be called for to start a dish. Once made it’ll keep in the fridge for up to a week or frozen for up to a year. We like to pack it in ice cube trays and use a couple of cubes when needed. Pop the cubes out of the trays and pack into zip seal bags-remember to label and date.
Get your soup started!
1/2 cup olive oil
2 cups chopped onion
1 cup diced leeks
1 cup coarsely chopped carrot
5 finely chopped garlic cloves
1 coarsely chopped red bell pepper
1 coarsely chopped green bell pepper
2 cups chopped canned or fresh tomatoes
1 teaspoon fresh thyme leaves
1 teaspoon coarse (kosher) salt
- Prep Time: 20m
- Cook Time: 45m
- Total Time: 1hr
In a medium saucepan, heat the oil over medium-low heat. Add the onion, leek, carrot, garlic, and red and green bell peppers, and cook 30 minutes, stirring frequently until the vegetables are very soft and tender.
Add the tomatoes, thyme, and salt and cook, 10 to 15 minutes stirring frequently until the mixture is thick and glossy. Cool to room temperature, then refrigerate up to a week. For longer storage, freeze in portion-size containers or in ice cube trays.
For Bean Soup: Combine an assortment of dried beans to make 2 cups (try pinto, Great Northern, navy, black beans) and soak in cold water overnight. Drain.
In a large pot, combine the beans, 1 cup of the soup starter, and 1 1/2 cups of water and bring to a boil. Reduce to a simmer, cover and cook until the beans are tender, about 1 1/2 hours, adding more water if it’s cooking too quickly.