Pigeon Pea Soup #1

Isabela “Chubbie” Torres

• 1½ lbs. beef, cut sm.
• 5 to 6 c. water
• 2 T. achiote oil
• 1 round onion, diced
• 2 cloves garlic, minced
• 1 bunch Chinese parsley, chopped
• 1 green bell pepper, diced
• 1 (8-oz.) can tomato sauce
• ½ tsp. curry powder
• ½ tsp. oregano leaves
• ½ tsp. basil
• 2 c. fresh green gandules
• ½ tsp. ground black pepper
• Salt, to taste
• ½ c. raw rice

Place meat in saucepot. Cook for 5 minutes. Add water (or chicken broth) and bring to a boil. Simmer for 30 minutes. In another saucepot, heat the achiote oil. Add the onion and garlic. Cook for 2 minutes. Add the Chinese parsley, bell pepper, tomato sauce, curry, oregano and basil. Simmer slowly together for about 7 minutes to make a thick sofrito. Add this to the meat. Add the gandules, pepper, salt and raw rice. Cook slowly until the rice is soft.