TRADITIONAL MEXICAN SOPA (SOPITA RECIPE)
Warming and delicious, this Mexican Sopa (soup) recipe is loaded with comforting goodness and basic ingredients. It's so flavorful and so easy to make!
Provided by Ana Frias
Categories Side Dish
Time 35m
Number Of Ingredients 9
Steps:
- In a 4-qt. saucepan, heat the oil over medium heat. Saute the pasta until slightly browned. Keep stirring constantly to brown all sides. About 5 minutes.
- Add the onions and saute for another 1 to 2 minutes until soft.
- Add the broth, tomato sauce, beef bullion, cilantro, pepper & salt.
- Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, about 15 minutes.
Nutrition Facts : ServingSize 2 cups, Calories 241 kcal, Sugar 8 g, Sodium 1897 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 47 g, Fiber 1 g, Protein 7 g
SOPA SENCILLA - SIMPLE BEEF BROTH
When my mom and I were cleaning out one of her kitchen cabinets, we found a box of recipes that she had clipped from newspapers and magazines. This one came from an article in the Houston Post (no longer in circulation), October 1989. The article was about traditional Mexican soup dishes and contained several wonderful and authentic recipes. This simple beef broth soup is great served as a first course or light lunch.
Provided by loof751
Categories Mexican
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and chop the onion, garlic, and tomatoes.
- Put the bone, beef, garlic, onion, cumin, salt, pepper, tomatoes, and water in a large soup pot, bring to a boil, then simmer for 2 hours.
- Drain the broth, reserving the beef and skimming away any fat.
- Return the broth to the pot and heat to boiling. Add the rice and lower to medium heat. Simmer for 1/2 hour.
- Shred the beef and return to the soup.
- To serve, slice the avocado and lay the strips in the bottom of 4 soup bowls. Pour soup over avocado slices.
Nutrition Facts : Calories 571, Fat 47.9, SaturatedFat 17.9, Cholesterol 56.2, Sodium 3521.6, Carbohydrate 28.1, Fiber 4.8, Sugar 2.7, Protein 8.1
HOMEMADE BEEF BROTH
Roasting soup bones in the oven first gives hearty beef flavor to this basic beef stock. In addition to soups, use the beefy broth to provide extra flavor in stews, gravies, sauces and vegetable dishes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 5h55m
Yield about 2-1/2 quarts.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat., Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered. , Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface., Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.
Nutrition Facts : Calories 209 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 61mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
BEEF BROTH
You can use this broth for anything from soups to rice to whatever you can imagine. I really like the taste of this broth, I usually make a big batch and freeze it until I need it.
Provided by mommyoffour
Categories Stocks
Time 4h15m
Yield 7 1/2 cups broth
Number Of Ingredients 11
Steps:
- Place soup bones in a large shallow roasting pan.
- Bake in a 450 oven about 30 minutes or till well browned, turning once.
- Place soup bones in a large pot.
- Pour 1/2 cup of the water into roasting pan, scraping up crusty browned bits.
- Add water mixture to pot.
- Add carrots, onions, celery, parsley, black peppercorns, basil, bay leaves, garlic, and salt.
- Add rest of water and bring to boil.
- Reduce heat.
- Cover and simmer for 3 1/2 hours.
- Remove soups bones.
- Strain broth.
- Discard vegetables and seasonings.
- If using broth while hot, skim fat.
- Or chill, then lift off fat.
- Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.
Nutrition Facts : Calories 26.2, Fat 0.1, Sodium 498.8, Carbohydrate 6.2, Fiber 1.4, Sugar 2.6, Protein 0.7
MERLOT SAUCE WITH BEEF
I found this recipe on the back of a can of Fred Meyer (aka Kroeger) beef broth. I added a can of cut green beans as we like them. But, I have submitted the original recipe. You can add whatever else you like and it still turns out great. I even made it with some leftover pot roast one time. Very versatile. I also used the reduced sodium chicken and beef broths. This can be a healthier meal if you use the low sodium broth and margarine instead of butter.
Provided by OceanLuvinGranny
Categories Meat
Time 1h20m
Yield 6 SSteaks with sauce, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine winel, chicken and beef broths in a large pot and boil uncovered over high heat until mixture is reduced to 2 cups. Procedure will take about 1 hour. May prepare a day ahead. Cover and refrigerate until ready to use.
- Mix butter and flour in small bowl.
- Heat vegetable oil in large skillet over medium high heat.
- Season steaks with salt and pepper.
- Cook steaks until medium brown throughout, 5-6 minutes per side.
- Remove from pan to serving platter.
- Add green onion, garlic and thyme to skillet and stir to blend.
- Add 1 1/2 cups of the reduced wine mixture to skillet.
- Cook over high heat scrapping up brown bits.
- Add butter/flour mixture and boil sauce until thickened. Consistency should coat spoon.
- Serve steaks with sauce, about 1/4 cup sauce per steak.
- Refrigerate leftovers.
Nutrition Facts : Calories 622, Fat 38.2, SaturatedFat 15.6, Cholesterol 155, Sodium 887.8, Carbohydrate 6, Fiber 0.3, Sugar 1.5, Protein 38.1
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