How To Make Homemade Sancocho Colombian Soup (Recipe Guide)

Few dishes capture the heart and soul of Colombian cuisine quite like sancocho. This beloved, slow-simmered soup is more than just comfort food—it’s a cherished tradition passed down through generations, with each family adding their own touch. Made with hearty chunks of meat, root vegetables, corn on the cob, and plantains, sancocho is a one-pot celebration of Colombia’s rich agricultural and culinary diversity.

Depending on the region, sancocho can include beef, chicken, pork, or even fish, but the result is always the same: a flavorful, nourishing meal that brings people together. It’s the kind of dish served during Sunday family gatherings, festive holidays, and casual get-togethers—where the cooking process is as important as the meal itself.

In this recipe guide, we’ll show you how to make authentic Colombian sancocho at home—from essential ingredients to key cooking tips. Whether you’re craving something cozy, hosting guests, or just want to explore a taste of Colombia, this soup will fill your kitchen with rich aromas and your bowl with pure comfort.

Read here Colombian food, best Colombian breakfast and Colombian drinks.

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Best Time to Eat & What to Pair It With

Sancocho is traditionally enjoyed during lunch or early afternoon, especially on weekends when families have time to cook and eat together. It’s a perfect rainy-day dish or a warm comfort during the colder months—but in Colombia, you’ll find it eaten year-round.

To complete the meal, serve your sancocho with a side of white rice, avocado slices, a wedge of lime, and a spicy ají sauce for extra kick. A refreshing beverage like aguapanela (panela water) or fresh fruit juice (lulo, passionfruit, or guava) complements the soup’s rich, savory base beautifully.

Looking for an authentic Colombian experience? Enjoy your sancocho slowly, surrounded by friends or family. It’s not just about eating—it’s about sharing a meal that’s steeped in history, flavor, and heartfelt tradition.

How to Make Sancocho

Sancocho Recipe Ingredients

For the Soup:

1 pound beef shank (bone-in) or pork ribs
1 pound chicken (legs or thighs)
1 large plantain, peeled and cut into chunks
2 ears of corn, cut into pieces
2 medium potatoes, peeled and cut into chunks
2 medium yuca (cassava) roots, peeled and cut into chunks
1 large carrot, peeled and cut into chunks
1 medium onion, finely chopped
4 cloves garlic, minced
1 bell pepper, chopped
2 tomatoes, chopped
1 bunch cilantro, chopped (reserve some for garnish)
2 tablespoons vegetable oil
8 cups water or beef/chicken broth
2 teaspoons ground cumin
1 teaspoon oregano
Salt and pepper to taste
For Serving:

Lime wedges
Avocado slices
White rice (optional)

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Step By Step How to Make Sancocho

Prepare the Meat

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef shank or pork ribs and chicken pieces. Brown them on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.

Sauté the Vegetables

In the same pot, add the chopped onion, garlic, bell pepper, and tomatoes. Sauté until the vegetables are soft and fragrant, about 5 minutes.

Cook the Soup

Return the browned meat to the pot. Add the water or broth, ground cumin, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 30 minutes.

Add the plantain, corn, potatoes, yuca, and carrot to the pot. Continue to simmer for another 30-40 minutes, or until the vegetables and meat are tender.

Adjust Seasoning

Taste the soup and adjust the seasoning with more salt and pepper if needed. Stir in the chopped cilantro (reserve some for garnish).

Serve

Ladle the Sancocho into bowls, making sure each serving gets a mix of meat, vegetables, and broth. Garnish with additional chopped cilantro. Serve with lime wedges, avocado slices, and white rice if desired.

Tips To Make Sancocho

You can use a combination of meats like beef, pork, and chicken for more depth of flavor. Some variations also include sausage.

Feel free to add or substitute other root vegetables like taro, sweet potatoes, or squash. Ensure the meat is tender by simmering the soup slowly. This will also enhance the flavors.

Sancocho is traditionally served with a side of white rice, avocado slices, and lime wedges. The rice can be added directly to the soup or eaten on the side.

How Many Calories Have Sancocho

Beef/Pork: 150 calories
Chicken: 100 calories
Plantain: 90 calories
Corn: 60 calories
Potatoes: 80 calories
Yuca: 100 calories
Carrot: 25 calories
Other Vegetables and Spices: 50 calories
Oil: 30 calories

Total Estimated Calories per Serving: Approximately 685 calories