Corn and Beef Sopa
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 272.4
- Total Fat: 9.7 g
- Cholesterol: 26.1 mg
- Sodium: 452.3 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 2.2 g
- Protein: 12.3 g
View full nutritional breakdown of Corn and Beef Sopa calories by ingredient
Introduction
A variation on a simple Mexican sopa, using the salsa in place of tomato paste/sauce. A variation on a simple Mexican sopa, using the salsa in place of tomato paste/sauce.Number of Servings: 6
Ingredients
-
Angel Hair Semolina Pasta, Half of a 16 oz package
Extra Lean Ground Beef, half pound
Chicken Boullion, 2 Tsp.
Sweet yellow corn, 1 cup
Salsa (mild), 1/2 cup
Extra Virgin Olive Oil, 1 Tsp.
Water, 4 cups
Directions
Brown the angel hair pasta in 1 tsp. olive oil until light brown. This brings out a nutty flavor in the pasta and keeps it from getting gummy when you add water later.
Brown the ground beef in a separate pan (you can either add this as described below, or wait until just before serving if you want to make a meatless dish for a guest).
Once pasta and beef are browned, combine them with all the remaining ingredients in a covered pot and simmer on low to medium heat for about 10-15 minutes, or until the pasta is tender. Add more water as necessary.
NOTES:
You can use any type of boullion, my mother just uses chicken boullion because she prefers the flavor.
We prefer frozen corn, so If you decide to use canned corn, make sure to drain the canned water before using it, so it doesn't affect the flavor.
Also, instead of using salsa, one can substitute 1/3 cup of tomato sauce.
If you prefer a spicy dish, make sure to substitute hot salsa instead of mild.
Serving Size: Makes approximately (6) 3/4 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user ISPYU2K.
Brown the ground beef in a separate pan (you can either add this as described below, or wait until just before serving if you want to make a meatless dish for a guest).
Once pasta and beef are browned, combine them with all the remaining ingredients in a covered pot and simmer on low to medium heat for about 10-15 minutes, or until the pasta is tender. Add more water as necessary.
NOTES:
You can use any type of boullion, my mother just uses chicken boullion because she prefers the flavor.
We prefer frozen corn, so If you decide to use canned corn, make sure to drain the canned water before using it, so it doesn't affect the flavor.
Also, instead of using salsa, one can substitute 1/3 cup of tomato sauce.
If you prefer a spicy dish, make sure to substitute hot salsa instead of mild.
Serving Size: Makes approximately (6) 3/4 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user ISPYU2K.
