Asopao with Pigeon Peas and Plantains

Name: Asopao with Pigeon Peas and Plantains
Yield: Serves 6
Ingredients: Salt and pepper, to taste; Pinch of saffron; 1 bay leaf; 2 teaspoons paprika; 1 teaspoon dried oregano; ¼ cup sliced pimento-stuffed green olives, drained; 3 quarts water; 1 28-ounce can crushed tomatoes; 1 4-ounce package soy pepperoni; ½ cup coarsely chopped cilantro; 3 tablespoons extra-virgin olive oil; 3 small organic bell peppers, seeded and coarsely chopped; 2 cloves garlic, sliced; 1 12-ounce bag pigeon peas, sorted for stones; 3 large organic bell peppers, seeded and coarsely chopped; 2 large organic potatoes, cut into large dice, set in a bowl covered with water to prevent them from darkening; 3 large green plantains, peeled and cut into ½-inch slices, set in a bowl covered with water to prevent them from darkening; 1 small white organic onion, coarsely chopped; 1½ cups cooked organic brown rice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

When Frank and I visited Puerto Rico during a vacation, I fell in love with this soup and ate it every day. I couldn’t go without it once I got home, so I went to work making this recipe, which has become very popular. And plantains are available in nearly every supermarket.

Ingredients

1 small white organic onion, coarsely chopped
2 cloves garlic, sliced
3 small organic bell peppe

Vegan
Gluten-free
Soup

Method

Place the onion, garlic, chopped small peppers, and cilantro into the bowl of a food processor fitted with a metal blade. Cover and process for about a minute until finely minced.
Heat the olive oil in a heavy 8-quart pot over low-medium heat. Add the minced mixture, c