Shell Soup
Category:
Adapted from Hispanic Kitchen's Sopa de Conchas
Easy
Email
PrintSimilar recipes
Ingredients
For 4 Servings
Recipe
- 3 tbls oil
- 2 cups shells pasta
- 1 large onion, chopped
- 5 cloves garlic, minced
- 2 jalapeno or serano peppers, sliced horizontally into fourths
- 2 roma tomatoes, pureed or 1 cup tomato sauce
- 2 tsp cumin, more to taste
- 2 tsp garlic powder, more to taste
- 1 tsp ground black pepper, more to taste
- 1 chicken boullion
- Salt to taste
- 32 oz box of chicken broth, additional broth on hand to make sure your soup is the consistency you prefer
- 1 cup frozen peas and carrots mixed
- 1 cup white wine
Shell Soup Directions
- Heat 3 tablespoons of oil in a large pan on medium heat, add the pasta and cook until pasta begins to toast and turn brown in color.
- Add onion and garlic and cook for 1-2 minutes.
- Add all other ingredients except for peas and carrots and the wine. Stir well to combine. Bring to a boil and cover and let simmer on medium low heat for 15 minutes, stirring once. After 15 minutes check to see if too much of the broth has evaporated for you. If not, you are fine. Taste and adjust salt and seasonings. If you want more of a soup consistency add more broth. I added more broth and lots more cumin because I love it, and salt.
- Once adjusted add the peas and carrots and let cook for 5 minutes. Remove from heat and add wine. Let rest for 5-6 minutes and then enjoy!
|
|