Recipe courtesy of my co-worker, Ms. Carchichabla and the blog Isabel Eats
- 2 plum tomatoes, diced
- 2 garlic cloves, minced
- small onion, chopped
- 1 packet Goya Sazón Seasoning with Azafrán
- 1/2 tsp. cumin
- 6 cups chicken/vegetable broth
- rosemary, thyme
- vegetables (e.g. celery, carrots, cauliflower, potato, bell pepper)
- 8 oz. fideo pasta
- olive oil
- black beans, cooked (we used canned)
- garnish: lime and cilantro, Mexican Queso Fresco and diced avocado. (optional)
- Cut up two plum tomatoes, 2 garlic cloves, little bit of onion and sautée until soup-like. We also added diced jalapeño pepper (I recommend removing the seeds as much as possible), but you can also add red pepper flakes.
- Add a packet of Goya Sazón con Azafrán.
- Add 3 – 4 cups of water (or broth) to boil.
- Then, put in the veggies — we used celery, carrots, potato, and turnip.
- To make the fideo, which is the (bow tie) pasta, you’re going to toast it in a pan in olive oil. Don’t toast it too much or it will burn, just toast it till gets to a tannish-yellow color.
- After putting the fideo in the soup along with the veggies, add the beans. (The beans should already have been cooked before!) Add some salt, rosemary, a pinch of thyme.
- Let it cook for 15-20 minutes or whenever you feel it’s ready. Taste. Add some salt if necessary. Garnish with cilantro, etc.
It’s a perfect meal for the fall/winter weather. Additional soup ingredients can include vegetables such as bell pepper, onion and garlic, tomatoes, tomato sauce, chicken, chili peppers, vegetable oil, salt and pepper. I quite liked my second attempt too, with canned tomatoes!