Sopa de Frijoles Con Chayote Y Arroz (Bean Soup With Chayote Squash & Rice)

Name: Sopa de Frijoles Con Chayote Y Arroz (Bean Soup With Chayote Squash & Rice)
Yield: 4 servings
Ingredients: 1 onion (diced); 1 pepper, whole (red bell; diced); 2 cloves garlic (minced); 2 tbsp. olive oil; 45 oz. beans (canned red); 2 c. water; 1 cube vegetable bouillon/broth; 1 hot peppers (yellow chili); 1 hot peppers (jalapeño); 15 oz. tomatoes (canned; diced); 1 lime; 2 squash (chayote); cilantro (fresh); 4 c. rice (`cooked)

M. Blakely

Serves 4

The original recipe doesn't use the bean liquid, but that seems like a waste.

Like many Hispanic sopas, this is not really a traditional soup as we know it.

ᔥ Originally from "Catholic Relief Services Rice Bowl Brochure" (Lent, 2016)

Ingredients

1 onion (diced)
1 pepper, whole (red bell; diced)
2 cloves garlic (minced)
2 tbsps olive oil
45 oz beans (canned red)
2 c. water
1 cube vegetable bouillon / broth
1 hot peppers (yellow chili)
1 hot peppers (jalapeño)
15 oz tomatoes (canned; diced)
1 lime
2 squash (chayote)
cilantro (fresh)
4 c. rice (`cooked)

Instructions

Keep screen awake

1
Drain beans, reserving liquid. Seed & mince hot peppers. Peel squash, seed, & cut into cubes.
2
Sauté onion, bell pepper, & garlic in oil till translucent.
3
Add enough water to bean liquid to make 2-c.
4
Stir beans, water, & bouillon cube to onions. Heat thoroughly.
5
Stir in both hot peppers, tomatoes, squash, & the juice of the lime.
6
Simmer dish on low for .
7
Stir in cilantro.
8
Serve over rice.

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