Assorted Root-Vegetable Soup (Sancocho)
Servings; 10 to 12

2 pounds short ribs of beef
1/4 pound smoked ham, diced
4 quarts chicken stock or water
1/2 cup basic Recaito (Sofrito)
1 cup tomato sauce
1 pound each calabaza (West Indian pumpkin), yautia (taro root), apio, ņame (yam), and yuca (cassava), peeled and diced in 1-inch cubes
2 medium green plantains, peeled and cut in 2-inch pieces
3 ears fresh corn, cut into 1-inch pieces
1 tablespoon salt
1 tablespoon black pepper
1 quart water

In a big soup pot, combine the first 6 ingredients, including all the root vegetables. Cover and bring to a boil. Reduce the heat to medium, cover, and simmer for 30 minutes.

Add the remaining ingredients and bring to another boil. Lower the heat and simmer, covered, for 45 minutes, or until the vegetables are cooked. Adjust the seasonings.