Sopa seca (Dry Soup)
Ingredients:
The recipes are back this month, with this amazing comfort food dish. It's a cross between pasta and soup, full of Mexican flavors. Delicious!
In a big soup pot, saute the following for 4-5 minutes, or until the meats are browned:
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 turkey kielbasa or a couple (2, maybe 3 if they're small) chicken breasts, or some of each
- 3 chopped garlic cloves
Add:
- 1 cup dry white wine or light beer
- 1 can diced tomatoes
- 2 cans tomato sauce (or 1 can of crushed tomatoes and 1 of sauce if I feel like being fancy).
- 1 tsp. cumin
- 1 can black beans (drained and rinsed)
- 1 can diced green chiles (they're not spicy just tasty—get them on the Mexican food aisle. Make sure you don't get the can of jalapenos, that would be bad news.)
- 1 can artichoke hearts, chopped (optional)
- 1 box of broth (chicken, or vegetable broth) or 4 cups of water
- Salt and pepper to taste
Cook everything together for half an hour.
Add:
- 1 pound of pasta. Spaghetti, angel hair, or even small macaroni works. I use a pound of spaghetti, broken up into little bits. If needed, you can add enough extra water to cover over the top of the pasta—but avoid making the dish too soupy.
Optional: Spinach or corn
If you want to, add a 10-oz. package of frozen spinach and/or corn at the very end of the cooking process.
Once the pasta's done, it's time to eat! I like to garnish with avocado and bits of parmesan cheese. Cilantro if I have it around.
This recipe makes a ton of food. You can either have the whole universe over to eat (for cheap!) or you can put leftovers in ziplock bags and then freeze them for when you're busy or tired to cook. Defrost in the fridge or microwave and reheat for an almost-instant meal.
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