Sopa De Fideo Con Carne
This delicious soup is made with beef and noodles, along with vegetables and Mexican seasonings. It’s cozy and hearty, and makes a satisfying meal.
Ingredients
- 8 ounces pasta vermicelli
- 3 tablespoons olive oil
- 1 pound diced chuck steak
- 3 minced garlic cloves
- ¾ cup diced onion
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 diced small red bell pepper
- 1 serrano pepper left whole
- 2 peeled diced, small russet potatoes
- 4 quartered roma tomatoes
- ⅓ teaspoon Mexican oregano
- 5 cups chicken broth or water
- 8 sprigs fresh cilantro
- 3 teaspoons chicken bouillon powder or tomato bouillon powder
- Sliced avocado and crumbled queso fresco for garnish
- Mexican crema to serve (optional)
Instructions
- Put 7 ounces of the pasta in a skillet with the oil and turn up the heat.
- When it starts to fry, continue until the pasta is toasted and then take it off the heat.
- Now preheat a big pot for 3 minutes over a moderate flame and add the diced beef.
- Add a teaspoon each of salt, pepper and garlic powder.
- Cook for 10 minutes, stirring occasionally, until browned.
- Drain off the excess grease.
- Stir in the onions, whole chile pepper and bell pepper and cook for 3 minutes.
- Stir in the potatoes and garlic and add some salt and pepper.
- Saute for 5 minutes.
- Meanwhile, puree the tomatoes, 3 cups of broth, bouillon powder and oregano in a blender until smooth, then add to the pot.
- Add the cilantro and cook for 8 minutes or until the pasta is cooked.
- Garnish as liked and serve with warm corn tortillas or your favorite sides.
Tried this recipe?Let us know how it was!