Traditional Tex-Mex Sopa Fideo/Pasta
photo by Sharkkool
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 2 tablespoons canola oil or 2 tablespoons lard
- 1⁄2 large yellow onion, chopped
- 1 garlic clove, pressed
- 1 (7 ounce) bag star-shaped pasta (usually found in the Hispanic food section of the grocery store)
- 2 tomato-flavored bouillon cubes, with chicken flavor
- 1 (8 ounce) can tomato sauce
- 4 cups water
- 1⁄2 teaspoon ground cumin
- salt & pepper (though probably will not need it- bullion is salty enough!)
directions
- Put oil or lard in pan and brown the pasta. Make sure to watch it carefully as it burns easily.
- Add the onion and garlic. Cook about 2 minutes, stirring frequently.
- Add 8 oz. of tomato sauce and 3 cups of water. Bring to a boil.
- Add bullion cubes and ground cumin.
- Taste after bullion dissolves. Add salt and/or pepper, if desired.
- Cook until pasta is tender, about 10 minutes. Add remaining 1 cup water if needed.
- Consistency will be thickish, but still soupy.
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Reviews
-
Such a simple and comforting soup. I made it for a quick lunch for me and hubby. We both liked it very much, but thought we would prefer it with about half the noodles and a little more water. But there was nothing wrong with this recipe as is. I topped ours with chopped cilantro. Thanks for sharing the recipe.
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This sounds like a soup that my ex used to make, that I absolutely loved. I learned a lot of Mexican cooking from he and his mother in Mexico, but this recipe he kept secret. I will have to try this soon! I loved squeezing lime into it for a zing. Just tried this recipe- found point of confusion- In ingredients it says 4 cups water, in directions its 3- which is it? I added four and will just have to boil until tastes right for now..Let you know how it goes.
RECIPE SUBMITTED BY
Just a college student in West Texas. I have begun cooking a lot lately and it has become something of a hobby. I enjoy swapping recipes and learning new dishes.