Hey everyone !
So its been a couple months since I last blogged.
I know, I know... Where have I been ? You may wonder.
Well, I just moved to my new home, I have spent my time making my home comfortable and just getting to know my new area.
But I'm back and I have a new recipe to share. We will be making me personal homemade Mexican Soupa !
Est.cook time : 35-45 min
List of Ingredients :
* 1 large soup pot
* 1 bag of sea shell noodles
* 1 can of El Pato tomato sauce
* 1 large Anaheim bell pepper ( chopped )
* 1 garlic clove
* 3 table spoons chicken bouillon
* 6-8 thin slices of ham or 3-4 beef weenies
* 1/4 of a small white onion ( chopped )
* 1 large wooden cooking spoon
* 1 tablespoon canola oil
* 6-8 cups of water
Okay Cheff ! , now your going to preheat your soup pot at medium temperature. Next, your going to throw in your raw noodles with your tablespoon of canola oil. With your large wooded utensil, your going to start mixing your oil and noodles all together generously. Our goal is to fry the noodles until they are golden brown, when they have reached perfection.
Add 6 cups of water ,1 can of El Pato sauce, 1 can of plain tomato sauce to the soup pot and mix well. While your soupa is slowly heating, this is a good time to chop your white onion and Anaheim bell pepper.
With thee garlic clove you are going to mince and once all vegetables are cut, add them all to the soup pot.
Next your going to grab your ham or beef dogs and chop into desired size. Once done, add your meat to your soup pot and mix generously. Then, your going to wait 10 mins for your soupa to boil before you add your chicken bouillon season. While adding your season, be certain to mix your soupa while doing so. To guarantee your season has fully dissolved.
After, your going to let your soupa simmer for 15-20 minutes. You will also NOT be covering the soup pot with a lid. This can cause your vegetables to soften too quickly before the meat and noodles and fully cooked. ( soggy veg. )
Once the standing simmering time has passed, fold in the soup while mixing. You will be checking if your noodles have expanded and soften. If more added time is needed to cook, simmer for 5-10 minutes more.
By now, your Mexican Soupa should be hot and ready to eat ! .....Enjoy !
And if your feeling adventures, try your soupa with a large spoon of sour cream. This combination is very delicious in my opinion. (:
Thank you for cooking with ShipShapeMama !
Bon Appetite !
So its been a couple months since I last blogged.
I know, I know... Where have I been ? You may wonder.
Well, I just moved to my new home, I have spent my time making my home comfortable and just getting to know my new area.
But I'm back and I have a new recipe to share. We will be making me personal homemade Mexican Soupa !
Est.cook time : 35-45 min
List of Ingredients : * 1 large soup pot
* 1 bag of sea shell noodles
* 1 can of El Pato tomato sauce
* 1 large Anaheim bell pepper ( chopped )
* 1 garlic clove
* 3 table spoons chicken bouillon
* 6-8 thin slices of ham or 3-4 beef weenies
* 1/4 of a small white onion ( chopped )* 1 large wooden cooking spoon
* 1 tablespoon canola oil
* 6-8 cups of water
Okay Cheff ! , now your going to preheat your soup pot at medium temperature. Next, your going to throw in your raw noodles with your tablespoon of canola oil. With your large wooded utensil, your going to start mixing your oil and noodles all together generously. Our goal is to fry the noodles until they are golden brown, when they have reached perfection.
Add 6 cups of water ,1 can of El Pato sauce, 1 can of plain tomato sauce to the soup pot and mix well. While your soupa is slowly heating, this is a good time to chop your white onion and Anaheim bell pepper.
With thee garlic clove you are going to mince and once all vegetables are cut, add them all to the soup pot.
Next your going to grab your ham or beef dogs and chop into desired size. Once done, add your meat to your soup pot and mix generously. Then, your going to wait 10 mins for your soupa to boil before you add your chicken bouillon season. While adding your season, be certain to mix your soupa while doing so. To guarantee your season has fully dissolved.After, your going to let your soupa simmer for 15-20 minutes. You will also NOT be covering the soup pot with a lid. This can cause your vegetables to soften too quickly before the meat and noodles and fully cooked. ( soggy veg. )
Once the standing simmering time has passed, fold in the soup while mixing. You will be checking if your noodles have expanded and soften. If more added time is needed to cook, simmer for 5-10 minutes more.By now, your Mexican Soupa should be hot and ready to eat ! .....Enjoy !
And if your feeling adventures, try your soupa with a large spoon of sour cream. This combination is very delicious in my opinion. (:
Thank you for cooking with ShipShapeMama !
Bon Appetite !
