Sopa seca (dry soup)

Yield: 4 servings

Measure Ingredient
8 ounces Vermicelli; coiled
¼ cup Water
1 small Onion; chopped
1 Garlic clove; crushed
4 ounces Green chiles; canned, diced
2½ cup Vegetable broth
2 mediums Tomatoes; chopped
Fresh ground black pepper; f
Chopped fresh cilantro; for

Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place the vermicelli in a plastic bag. Take a rolling pin and roll over the bag until the noodles are crumbled. Set aside.

Place the water in a large skillet or wok. Add the onion, garlic, and chiles. Cook, stirring, until softened, about 2 minutes. Add the vermicelli and vegetable broth. Bring to a boil, reduce the heat, cover, and cook for 5 minutes. Add the tomato, stir, and continue to cook, uncovered, over low heat until all of the liquid is absorbed.

Garnish with freshly ground black pepper and chopped cilantro.

251 calories, ⅘ grams fat per serving.

Variation: Add ½ cup corn kernels and ½ cup thawed frozen or fresh green peas to the mixture along with thte noodles and broth.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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