Bean Asopao Soup

Bean Asopao Soup

Course Main Course, Main dishes

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!
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