MEMORIES FROM FEBRUARY 2015: A Cold Day Calls for Comfort Foods -- Pigeon Peas Soup (Asopao de Gandules)

​When it is so cold and snowy outside, like now, your soul ask you for yummy comfort foods. I was just thinking, anything soup will work. The recipe seems to have a lot of ingredients, but not really, and most of them we already have in our pantries. Are you ready?
 
Total Prep and Cooking Time: Approximately 45 minutes
Approximate Cost: Under $12.00 (or $2.00/serving)
Serve: 4-6
 
Ingredients
 
1 frozen bag of pigeon peas (Found in most grocery stores in the frozen foods area.) ($2.50)
5 cups of beef broth and the water where you cook the peas.) ($2.25)
¼ cup olive oil
1 medium onion, chopped (.35)
5 cloves of garlic, chopped (25)
5 Baby Bella mushrooms, chopped (my secret ingredient for extra flavor) ($1.00)
2 Bay leaves
½ lb. pork (I use pork tenderloin, since it’s tender and cook’s fast) (3.00)
Adobo Goya for the pork - to taste
¼ cup Paprika
1 tbsp. Cumin
½ bunch of chopped Cilantro (.50)
1 cup of cooked rice
1 small jar of roasted peppers, drained ($1.50)
 
Directions
 
Cook the frozen bag of pigeon peas according to the package directions.
Clean and cut the pork in 1 1/2” pieces and Season it with 3 tsps. oil and Adobo Goya to taste.
Chop the onion, garlic and mushrooms, set aside.
In a medium size saucepan, add rest of the oil and sauté the onion, garlic and mushrooms.
Add the pork cook until golden; add the drained pigeon peas, the bay leaves, cumin and paprika.
Add the broth and pigeon peas water and bring it to a boil.
Reduce heat to med. low and cook for about 20 minutes until some of the liquid have evaporated.
Add 1 cup of cooked rice, chopped cilantro and continue to cook for 5 minutes.
 
Serve with drained roasted red peppers and avocado.
 
HACK: You can substitute the frozen pigeon peas for canned, (use 2 large cans.) You can add more rice of broth, depending on how soupy or dry you like your soups.