Go Back
Vegetarian Asopao de Gandules

Vegetarian Asopao de Gandules

“Pigeon Peas & Rice Soup”
Print Recipe Pin Recipe

Ingredients
  

  • 1 tbsp avocado oil or cooking oil of choice
  • 2 tbsp  sofrito or 2 tbsp dehydrated Healthy Rican Sofrito  hydrated in ¼ cup of water
  • 1 tbsp stuffed spanish olives optional
  • 2 tbsp red peppers
  • 1 tbsp  vegetarian bouillon (Better than Bouillon) 
  • 2 tbsp  tomato paste
  • 1 tsp Healthy Rican Sazón
  • 2 cups cooked gandules
  • 1/4 cup jasmine or white rice
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped onions
  • 1 cup chopped squash
  • 1 cup chopped potatoes
  • 4 cups water
  • 1 tsp  Healthy Rican Adobo or Salt and Pepper to taste

Instructions
 

  • Bring a large pot and boil to high/medium heat. Quickly add the oil, sofrito, olives, red peppers, bouillon, tomato paste, and sazón. Stir fry until the sofrito releases its aroma and the ingredients are mixed well. 
  • Add the cooked gandules, rice, carrots, celery, onions, squash, potatoes, and water. 
  • Mix well, and add the adobo or salt and pepper to taste. Try the liquid to make sure it’s to your liking. Add additional seasonings if preferred at this time. 
  • Allow for the liquid to come to a boil. 
  • Cook on medium heat until the vegetables and rice are completely cooked through.