Bean Asopao Soup
Ingredients
- 1 can Iberia Red Kidney Beans
- 1 packet Iberia Sazón con Achiote
- 1 cup Iberia Valencia Rice
- ¼ cup Iberia Organic EV Olive Oil
- 1 tbsp Iberia Tomato Paste
- 1 tbsp Iberia Minced Garlic
- 1 cup Iberia Lemon Juice
- 1 cup Iberia Spanish Manzanilla Olives
- 1 teaspoon Iberia Garlic Salt with Parsley
- 1 bag Iberia Tostones (on the side)
- 4 cups Vegetable Broth
- 1 small onion (chopped)
- 1 red pepper (chopped)
- ¾ cup packed cilantro leaves
- 1 cup of pumpkin
- 1 carrot
Instructions
- In a medium saucepan, sauté the onions, peppers, carrots, olives, and cilantro with the Iberia Organic EV Olive Oil.
- Add the Iberia Tomato Paste and cook for 3-4 minutes, then add the vegetable broth.
- Add Iberia Valencia Rice and cook for 15 minutes or until the rice is cooked.
- Add the Iberia Garlic Salt, Iberia Sazón con Achiote, Iberia Red Kidney Beans, Iberia Minced Garlic, pumpkin, and carrot, and cook for 10 minutes or until thickened and the pumpkin and carrot tender.
- If the asopao is too thick, add a little bit more vegetable broth.
- Serve topped with fresh cilantro and Iberia Tostones and enjoy!