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Mexican Campbell’s Soup

June 11, 2005

A couple of days ago, I wasn’t feeling too great, and I wanted soup. Granted, it was probably 90 degrees outside, and we didn’t have much groceries in the house, and I didn’t feel like going anywhere, but I wanted soup! So Justin said, “How about sopa?”

Mmmmm…sopa. Justin’s parents made us this dish once when we went to visit them in Lubbock, and we loved it. I guess every Mexican-American household has their own version of sopa, using vermicelli (fideo), elbow macaroni (coditos), or even shell pasta (conchas). This is as close as I could get to Justin’s parents’ sopa. We add whatever vegetables we have–always onions and tomatoes, then maybe zucchini or yellow squash, broccoli or bell pepper, or a mixture of them all.

Sopa de Conchas

  • 2 tablespoons olive oil, divided
  • 1 small package Mexican shell-shaped pasta (about 1 1/2 cups)
  • 1/2 small onion, chopped
  • 2 cups broccoli florets, sliced yellow squash or zucchini, and/or chopped bell pepper
  • 2 Roma tomatoes, chopped
  • 3 cans vegetable broth
  • Freshly ground black pepper
  • Colby-jack cheese, grated or cut into chunks, for topping

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add shell pasta, and cook, stirring frequently, until lightly browned.

Meanwhile, heat remaining tablespoon of olive oil in a large soup pot. Add onion and vegetables, and saute briefly until crisp-tender. Add tomatoes, browned pasta, broth, and black pepper. Bring to a boil, reduce heat, and simmer 10 to 15 minutes or until pasta is tender. Ladle into soup bowls and top with cheese.

Makes 4 large servings.

Source: Justin’s parents

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3 Discussion to this post
  1. Michele says:

    What a wonderful looking dish. Your site is simply glorious and now I must blogroll you so that I can return often to drool over your posts.

  2. JoeyE says:

    Has to be my fav dish as the ultimate default meal. Never fail food. And the browner the pasta the better… for me. It just gives it a better taste in my opinion. Plus, I like how the pasta smells when the browning is just beginning. Add tortillas and refried beans and I am in heaven!

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