Dominican Chapea
Servings: 6
Ingredients
- 6 cups Vegetable broth, divided
- 1 medium Onion, diced
- 4 cloves Garlic, minced
- ¼ cup Fresh cilantro, chopped
- ½ Green bell pepper, diced
- 2 large Carrots, sliced
- 1 ½ cups Brown rice, uncooked
- 1 cup Cabbage, chopped
- 1 15-oz Can cooked pinto beans, rinsed and drained
- 1 ½ cups Butternut squash, diced
- 4 tbsp. Tomato paste
- ½ tsp Sea salt
Instructions
- In large soup pot, add ¼ cup vegetable broth, onion, garlic, cilantro, and peppers. Cook over medium-high heat, stirring occasionally, until onions are translucent.
- Add remaining vegetable broth, carrots, rice, cabbage, pinto beans, squash, tomato paste, and salt. Bring to a boil. Stir regularly to prevent sticking.
- Once mixture comes to a boil, reduce temperature to low, cover, and cook for 30 minutes.
- is soup is done when the rice is fully cooked. Add more salt, if necessary.
Notes
Serve topped with slices of avocados.
If you prefer a thinner soup, add 1–2 additional cups of vegetable broth.