Asopao de Gandules  (Green Pigeon Pea Soup)

Servings 6  

1 14-ounce package frozen gandules (green pigeon peas), thawed
2 quarts chicken stock or water
2 tablespoons light olive oil
1/2 medium red onion, chopped
1/2 red bell pepper, seeded and chopped
2 sweet chili peppers, seeded and diced
3 recao leaves, minced, or 2 tablespoons
chopped cilantro
2 garlic cloves, peeled and minced
1 cup tomato sauce
2 cups short-grain rice
1 pound West Indian pumpkin, peeled and diced
1/2 tablespoon salt, or to taste
1/3 cup chopped cilantro   

1 In a large pot or soup kettle, combine the gandules and 2 cups of the stock. Cook
until tender, about 20 minutes. Drain and set aside. Heat the oil in a skillet. Add the
onion, bell pepper, chili pepper, recao, garlic, and tomato sauce. Saute over medium
heat for 5 minutes.
2 Combine the gandules, tomato mixture, rice, pumpkin, salt, and the remaining stock in
a soup pot. Bring to a boil; lower the heat and simmer for 25 minutes, or until the rice
is cooked and the soup has thickened. Add the cilantro just before serving.
Asopao de Gandules (Green Pigeon Pea Soup)
Puerto Rican Recipes
Puerto Rican