Ingredients
-
1 medium onion, finely minced
-
1 ripe tomatoes, peeled and seeded,finely chopped
-
2 cloves garlic, mashed
-
3 medium potatoes, peeled and diced roughly
-
1 bunch fresh cilantro, divided
-
1 green pepper, cut in half
-
2 bouillon cubes (I use knorr beef)
-
1 pinch sea salt
-
1/2 teaspoon paprika
-
2 tablespoons olive oil
-
1 1/2 quarts water, enough to cover vegetables
-
1/4 cup rice
Instructions
- In a med-large soup pot, heat about 2 Tblsp of olive oil.
- Sautee onion, garlic, tomato, potatoes, and paprika over fairly high heat until the onions are translucent.
- Add boullion, 1/2 of the green pepper (in one chunk) 2/3 of the bunch of cilantro, tied with a string (the bunch), and the salt to taste.
- Add enough water to cover vegetables completely, with about 1-2 inches above the veggies.
- Bring to a boil, cover, reduce heat and simmer for about 20-30 minutes.
- About half way through cooking time, add the rice.
- Adjust salt, remove green pepper and bunch of cilantro, discard.
- Chop the remaining green pepper and cilantro and serve each soup plate with fresh chopped green pepper and sprinkle with cilantro.
- Serve with"queso fresco" and baguettes.