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
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