Soups are an important element in the South American cuisine. In my home they played an indispensable part of the main meal. Most South American soups originated in European kitchens, but a few like sancocho date back to pre-Hispanic times. In fact sancocho was the sacred dish of the Incas, who used it not only as energy food but also as an offering to the gods, asking for good health. With the introduction of pucheros or cocidos by the Spaniards local ingredients such as corn, beans, potatoes, tomatoes, squashes, peppers and yucca were used as ingredients
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