Pigeon Pea Soup #1 (Sopa de Gandule)

By carvalhohm

Ingredients

• 1 1/2 pounds beef, cut small
• 5 to 6 cups water or chicken broth
• 2 Tablespoons achoite oil
• 1 round onion, diced
• 2 cloves garlic, minced
• 1 bunch Chinese parsley, chopped
• 1 green bell pepper, diced
• 1 (8 ounce) can tomato sauce
• 1/2 teaspoon curry powder
• 1/2 teaspoon oregano leaves
• 1/2 teaspoon basil
• 2 cups fresh green gandules (pigeon peas)
• 1/2 teaspoon. ground black pepper
• Salt, to tast

Preparation

Step 1

Place meat in sauce pot. Cook for 5 minutes. Add water (or chicken broth) and bring to a boil. Simmer for 30 minutes. In another sauce pot, heat the achoite oil. Add the onion and garlic. Cook for 2 minutes. Add the Chinese parsley, bell pepper, tomato sauce, curry, oregano and basil. Simmer slowly together for about 7 minutes to make a thick sofrito. Add this to the meat. Add the gandules, pepper, salt and raw rice. Cook slowly until the rise is soft.