Sopa de Salchichon

Large crockpot
2 medium stalks of celery, diced
1 medium, green bell pepper, chopped
1 small yellow onion, chopped
3 cloves garlic, smashed
6 cups water
3 tbsp sofrito sauce
5 tbsp cilantro, raw, chopped
1 whole Goya Salchichon/salami, chopped
1 can Hunt's fire roasted, diced tomatoes
2 cups chicken broth or 2 tbsp chicken base
1 can Goya spanish style tomato sauce
1 12oz package Angel Hair pasta/ fideos

In a pan, saute onions and garlic until onions are translucent. Chop Salchichon/salami and peel off surrounding skin, then dice into smaller bite-size pieces. Add above to crockpot with 6 cups water, sofrito, chicken base/stock and, cilantro. Cook for 2 hours on high. Now add tomato sauce, celery, green peppers, fire roasted tomatoes. Cook for 2 more hours. Add pasta/fideos until soft. Serve.
(Note:This soup is great on a cold day and is sometimes served over white rice for a more filling meal. I suggest using brown rice in a rice cooker w/o salt or oil since this recipe contains a lot of sodium. I've also seen a variety of this salami soup with beens such as chick peas and with other vegetables, like squash. Sazon has also been used but, it you're not using items with MSG do not add, I used the cilantro instead for flavoring.)
Nutritional info: 246.5 Calories, 12.7 grams fat, 915.6 mg Sodium,21.7 g carbohydrate, 11.8g protein, 0.6 fiber, 35.4 mg cholesterol.
Makes about 12, 1 cup servings without rice.

Number of Servings: 12

Recipe submitted by SparkPeople user DI2008.