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Puerto Rican Soup
Brian Igarta The Maui Vegetarian 
Puerto Rican Soup
Island soup at its finest!
3 Tbsp oil
1 Tbsp annatto
2 cloves garlic minced
1 small onion chopped
1 green bell pepper chopped
2 stalks celery chopped include leaves
1 12 oz can tomatosauce
4 cups water
1 cup elbow macaroni cooked
1 can kidney beans
1 bunch cilantro chopped
fresh oregano chopped
salt to taste
3 potatoes cubed
Heat oil in a sauté pan then add annatto. Simmer until oil is infused with flavor and color. Strain then add to stock pot.
Sauté garlic, onion, bell pepper, celery and cilantro in infused oil until softened.
Add tomato sauce and water stirring well to combine. Simmer for 1.5 hours.
.
Add in the kidney beans, macaroni and potatoes and cook for another 30 minutes.
Add in salt and oregano. Simmer until potatoes are nearly soft.
Serve in your favorite soup bowls!
Copyright Brian Igarta, The Maui Vegetarian
Everyday Dish TV
March 26, 2009 | I am on my way to the health food store to get all the ingredients right now. I will be the hit of any pot luck I go to thanks to this wonderful site.” —Earthwalker
May 1, 2009 | I've never been to Puerto Rico before but I sure enjoyed this soup. It came together in a snap and had the rich full body of a similar soup that usually simmer for hours on end. Nice recipe!” —Rough Rider