Sopa de Conchas (Pasta Shell Soup)

Ingredients

  • 2 CUPS MEDIUM SHELLS
  • 1 SMALL WHITE ONION DICED
  • 3 CLOVES GARLIC MINCED
  • 1-2 SERRANO PEPPERS
  • 1/2 CUP NO SODIUM ADDED TOMATO SAUCE
  • 1 TEASPOON CUMIN
  • 1/2 TEASPOON GARLIC POWDER
  • 1/2 TEASPOON PEPPER
  • 3 CUPS NO SALT ADDED SODIUM CHICKEN STOCK OR BROTH (HOMEMADE IS BEST)
  • 1 CUP FROZEN PEAS AND CARROTS MIX, OPTIONAL
  • CANOLA OIL OR OLIVE OIL

Directions:

In a large pan, heat 3 tablespoons of oil to medium heat.

Add the pasta and cook for a few minutes, until pasta starts to toast up.

Add the onions and garlic and cook for another minute.

Add all of the remaining ingredients; stir well to combine.

Bring to a boil, lower heat.

Cover and cook for about 15 minutes, stirring once.

Once most of the broth has evaporated, add an even layer of the peas and carrots; cover and continue cooking for another 5 minutes.

Remove from heat and let stand for 5 or 6 minutes.

Yields up to 6 servings.

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