Sunday Sopita

July 6, 2014

I grew up in Columbia, Missouri, a relatively small college town, where the University of Missouri is (Go Tigers).  This weekend I’ve been home for the holiday and to celebrate the wedding of one of my dearest friends, Meredith and her NEW husband Scott. The wedding was absolutely beautiful and tons of fun. Sunday on the other hand has been a lazy day with lots of recovery.

 

Today my mama (Laura) made Sopita, a Mexican soup. Sopita is super easy to make and one of the best hangover/comfort foods! My mom’s family is Mexican and this recipe is actually my Nana’s.

 

Sopita

 

Ingredients:

2 TBS oil (I prefer olive oil)

½ a box of small shell pasta (or ½ LB)

2 8oz cans of tomato sauce

5 cups of water

Salt to taste

Pepper to taste

Garlic powder to taste

¼ TSP Cumin (This is the tricky ingredient. If you like smoky flavor, add to taste. Just be sure not to overdo it)

Mild cheddar cheese

Cilantro

Lime wedges

*This makes 4-6 servings

 

Instructions:

In a deep pot, add the oil and heat. Be sure not overheat your oil (don’t let it smoke).

Add the uncooked pasta shells to the oil and lightly toast. They should be a very light shade of brown.

Add tomato sauce

Add water

Add salt, pepper and garlic powder to taste

Add ¼ tsp. of cumin. Cumin is a smoky flavor, one that I enjoy.  I would personally add more than the ¼ TSP, but some people may not feel the same way. If you decide to add more, be sure to taste as you go.

Simmer for 20-25 minutes on low heat until the shells are tender

Serve with chopped cilantro and a lime wedge to squeeze over top.

Add cheese, if you wish.

 

This dish is so simple to make! If you are a meat lover, you can add ground beef or turkey burger (just brown with the shells). You could also add chopped onion and green pepper for some more veggies. I’m sure you will enjoy it and it is one that can be adjusted in many different ways.

 

From my familia to yours!

 

 

 

 

 

 

 

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