Colombian soups

Sancocho (from the Spanish verb sancochar, 'to parboil') is a traditional stew in several Caribbean and Latin American cuisines. Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Panama, Puerto Rico, Trinidad and Tobago and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth.

Ajiaco () is a soup common to Colombia, Cuba, and Peru. Scholars have debated the origin of the dish. The dish is especially popular in the Colombian capital, Bogotá, being called ajiaco santafereño, where it is typically made with chicken, three varieties of potatoes, and the herb Galinsoga parviflora, known locally as guasca or guascas. In Cuba, ajiaco is prepared as a stew, while in Peru the dish is prepared with a number of regionally specific variations.

Cazuela ( or ) is the common name given to a variety of dishes, especially from South America. It receives its name from the cazuela (Spanish for 'cooking pot')—traditionally, an often shallow pot made of unglazed earthenware used for cooking. The ingredients and preparation vary from region to region, but it is usually a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together.

Changua (milk broth with eggs) is a typical hearty breakfast soup of the central Andes region of Colombia, in particular in the Boyacá and Cundinamarca area, including the capital, Bogotá. It also has a reputation as a hangover cure, being a popular late night meal.

spanish-origin dish

Cuchuco is a soup, part of Native American cuisine of South America associated with the Muisca people, made with corn, barley or wheat and mashed beans, popular in Colombian cuisine, especially Altiplano of the Boyacá and Cundinamarca Departments of Colombia. It is a staple food in Colombia, where it is often made with peas, potatoes, wheat and beans.