MY “SOPA VERDE” (or GREEN SOUP) with GREEN CILANTRO and CULANTRO, GREEN PIGEON PEAS, ÑAME, and COUNTRY STYLE RIBS!

So that you can cook with the FLAVORING YOUR MEALS ingredients that I posted during the past two days; (Culantro and Cilantro Sofrito-Molido) here is one of my crazy recipe’s for you to try and use them, smile.
 
This soup has an overload of flavors and a super cute green color. Popeye would have been so proud of me. The green ingredients include: Green cilantro, green culantro, green pigeon peas, green peas, green baby spinach and finally, green avocado. My husband left his plate totally clean, seriously, I mean it! Smile.
 
Approximate Prep and Cooking Time: 30 Minutes
Approximate Cost: $8.99 or $2.99 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 3 to 4 servings
 
Ingredients
½ lb. of country style ribs ($2.50)
1 tbsp. Angie’s basting oil (.40)
1 tbsp. Webber Roasted Garlic and Herbs (.30)
1 15 oz. can of Goya Green Pigeon Peas, drained and rinsed (.99)
½ c. frozen peas (.35)
2 frozen cilantro cubes (.25)
2 frozen culantro cubes (.25)
2 c. chicken broth ($1.25)
4 large ñame pieces cut in 1” cubes, thawed ($1.20)
2 c. chopped baby spinach ($1.50)
 
Directions

1. Clean the ribs of all fat and cut in 1” pieces.

Season with 1 tbsp. Angie’s basting oil and 1 tbsp. Webber Roasted Garlic and Herbs.

1. Cut the thawed ñame pieces in 1” size cubes. Set aside.
2. In a saucepan, on med-high sauté the ribs cubes in its own marinade until golden.
3. Add the drained/rinsed pigeon peas, stir.
4. Add the cilantro and culantro cubes, the chicken broth, ñame and stir well.
5. Reduce the heat to low and simmer for 10 minutes.
6. Add the chopped spinach about 5 minutes before serving and slice the avocado.

 
My Link:
​Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
 
DONE!