Mexican Sopa

Instruction​

• In a large pot, bring salted water to a boil and cook shell pasta el dente, then drain and empty the pot

• Finely chop:

  • white onion

  • an awful lot of garlic cloves

  • fresh cilantro (keep this separate from other vegetables)

• Saute onions and garlic in the pot with olive oil with a pinch of salt to help onions sweat

• Once cooked down, add ground beef to the pan and season with:

  • salt and pepper

  • oregano

  • basil

• Pour in three 12 oz cans of tomato puree with 5 cans of water

• Add 2-4 beef bouillon cubes or replace some of the water with liquid beef stock

• Add el dente pasta to the pot and mix in fresh cilantro

• Serve and garnish with cilantro leaves