Does anyone know the a recipe for puerto rican soup?

I would like a recipe that has the spanish salami... Thanks ;-)Does anyone know the a recipe for puerto rican soup?
White Bean Soup Puerto Rican Style


Servings 6-8





1 tablespoon annatto oil or olive oil with 1 tsp Bijol (ground annatto, available at Latin markets)


4 ounces fresh ham (what we know as ham good for cooking), diced


4 ounces Genoa salami, diced


1/4 cup basic Sofrito


1/2 cup manzanilla olives, chopped


1/2 cup tomato sauce or 陆 can chopped tomatoes, processed


1/2 pound white navy beans, cooked or 2 family cans of white beans already cooked from Goya (drain them before using them)


8 cups water


1/4 cup short-grain rice


2 ounces angel hair pasta or fidellini


1/2 tablespoon salt


1 teaspoon black pepper


1 tsp ground oregano.





Heat the oil in a heavy skillet and saute the fresh ham and salami. Add the Sofrito, olives, and tomato sauce or processed tomatoes from a can. Cook over medium heat for 3 minutes. In a soup pot, combine the beans and water. Add the ham mixture, rice, noodles, and salt and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes, or until the rice is cooked.








The salami is GenoaDoes anyone know the a recipe for puerto rican soup?
I love this soup!





White Bean Soup Puerto Rican Style


Servings 6-8





1 tablespoon annatto oil or olive oil with 1 tsp Bijol (ground annatto, available at Latin markets)


4 ounces fresh ham (what we know as ham good for cooking), diced


4 ounces Genoa salami, diced


1/4 cup basic Sofrito


1/2 cup manzanilla olives, chopped


1/2 cup tomato sauce or 陆 can chopped tomatoes, processed


1/2 pound white navy beans, cooked or 2 family cans of white beans already cooked from Goya (drain them before using them)


8 cups water


1/4 cup short-grain rice


2 ounces angel hair pasta or fidellini


1/2 tablespoon salt


1 teaspoon black pepper


1 tsp ground oregano.





Heat the oil in a heavy skillet and saute the fresh ham and salami. Add the Sofrito, olives, and tomato sauce or processed tomatoes from a can. Cook over medium heat for 3 minutes. In a soup pot, combine the beans and water. Add the ham mixture, rice, noodles, and salt and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes, or until the rice is cooked.
PUERTO RICAN BEAN AND HAM SOUP





8 c. water 2 slices bacon, diced 1 sm. onion, finely chopped 1/2 red or yellow bell pepper, seeded and chopped 1 garlic clove, finely chopped, or 1/4 tsp. garlic powder 3 tbsp. finely chopped cilantro or 6 tbsp. cilantro 1/2 lb. thick ham (such as ham steak), diced 2 oz. thick sliced salami, diced (optional) 2 oz. spaghetti, broken up into 2-inch lengths 3 tsp. salt or to taste Ground black pepper 8 oz. tomato sauce


Soak beans overnight in plenty of cold water to cover. The next day, pick over and rinse beans well. Place in pan with 8 cups cold water. Bring to boil and immediately reduce to simmer. Keeping partially covered, simmer until beans are tender, about 35 minutes.





Meanwhile, saute bacon until it begins to color. Reserve 2 tablespoons fat and drain off any excess. (If preferred, all the bacon fat can be drained and replaced with 3 tablespoons of vegetable oil.)





Make a SOFRITO by sauteing the onion, garlic, bell pepper, black pepper and cilantro or cilantro until wilted in the hot oil. Add ham and salami and saute another 1 or 2 minutes. Add SOFRITO to beans, using water from beans to loosen any last bits from bottom. Consistency of soup should be thick, but not like a stew. If necessary, add enough water to the pan to give it soup-like consistency. Simmer 15 minutes. Add salt and spaghetti to beans. Cook 7 more minutes. Taste for salt and serve. Makes 6 servings.





mar