Canary Bean Soup (Sopa de Frijoles Canarios)

Ingredients

• 2 cups carrots grated
• 1  chicken bouillon tablet 
• 0.5 cup cilantro leaves chopped
• 1  garlic clove 
• 0.3 cup bell pepper green chopped
• 0.5 tablespoon ground cumin 
• 1 pound canary beans soaked overnight 
• 0.3 cup onion chopped
• 2 pounds pork ribs cut into pieces
• 1 large potatoes diced peeled
• 0.3 cup bell pepper red chopped
• 8 servings salt and pepper 
• 1  scallion chopped
• 14 cups water 

Equipment

• food processor
• pot

Directions

1. Pick through the beans and discard any debris. In a food processor, add garlic, onion, red bell pepper, green pepper and scallion.In a large pot over medium heat, add the beans, water, processed vegetables, chicken bouillon, carrots and pork ribs. Slightly cover and simmer for 1 ½ hour.
2. Add the ground cumin, sazon Goya, cilantro and potatoes. Simmer for 30 to 40 minutes more or until the beans are tender.Season with salt and pepper.
3. Serve with white rice and hogao on the side.