Canary Island Cilantro Soup

• 1 medium onion, finely minced
• 1 ripe tomatoes, peeled and seeded,finely chopped
• 2 cloves garlic, mashed
• 3 medium potatoes, peeled and diced roughly
• 1/4 cup rice
• 1 bunch fresh cilantro, divided
• 1 green pepper, cut in half
• 2 bouillon cubes (I use knorr beef)
• 1 pinch sea salt
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• 1 1/2 quarts water, enough to cover vegetables

1. In a med-large soup pot, heat about 2 Tblsp of olive oil.
2. Sautee onion, garlic, tomato, potatoes, and paprika over fairly high heat until the onions are translucent.
3. Add boullion, 1/2 of the green pepper (in one chunk) 2/3 of the bunch of cilantro, tied with a string (the bunch), and the salt to taste.
4. Add enough water to cover vegetables completely, with about 1-2 inches above the veggies.
5. Bring to a boil, cover, reduce heat and simmer for about 20-30 minutes.
6. About half way through cooking time, add the rice.
7. Adjust salt, remove green pepper and bunch of cilantro, discard.
8. Chop the remaining green pepper and cilantro and serve each soup plate with fresh chopped green pepper and sprinkle with cilantro.
9. Serve with"queso fresco" and baguettes.

onion, tomatoes, garlic, potatoes, rice, fresh cilantro, green pepper, bouillon cubes, salt, paprika, olive oil, water

Taken from www.food.com/recipe/canary-island-cilantro-soup-32441 (may not work)