The weather in Santa Cruz, Bolivia lately has been going from one extreme to another. Tremendous amounts of rain fell in a short period of time making travel to the outskirts of Santa Cruz difficult. Then heat and dryness caused the death of many chickens. The heat also is causing trouble for cows. After the cows grazed on their allotted land, the land did not regrow plants fast enough to continue sustaining the cows needs. So cows are now being transported to other areas where viable grazing land is more plentiful.
For this week's post I've decided to give you a quick and easy soup recipe that can be made with or without meat. The version below is vegetarian but feel free to add you favorite meat.
RECIPE: Sopa de Arroz/ Bolivia Rice Soup
12 cups broth (use your favorite homemade or store bought vegetable, beef or chicken broth)
1 medium Spanish onion, minced
1 bell pepper, minced (use green, red, yellow or orange bell peppers)
2-3 T fresh parsley, chopped
1/2 cup tomato, peeled and grated
1 small turnip, grated
1 stalk celery, minced
Salt and pepper to taste
1/2 t ground cumin
1/2 cup rice
4 small red potatoes, peeled and cut in half
1/4 cup frozen peas
1 large carrot, peeled and shaved into long thin slices
1/4 t dried oregano, crushed
- In a large saucepan over medium heat saute the onion, bell pepper, tomato, turnip and celery in 1-2 T oil. Stir often for about 10 minutes
- Add 1 T chopped parsley, cumin and salt and pepper.
- In a large soup pot combine the sauteed vegetables and the broth. Bring to a boil then add the rice, cover and cook over medium heat for about 15 minutes.
- Add the potatoes and peas then continue to cook for another 10-15 minutes or until the potatoes and rice are tender.
- Add carrots and oregano. Simmer for 10 minutes.
- Serve in large soup bowls and garnish with remaining parsley.
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