Sopa de Conchas, or Shell Soup is so rich in flavor and nutrition. Best of all, it is economical, and the whole family will enjoy its traditional Mexican flavors.
Serves 4-6.
Ingredients:
- 1 c TVP (textured vegetable protein)
- 4 Tbsp olive oil (divided use)
- 2 c small pasta shells (8 0z)
- 1 c celery, finely chopped
- 1 c carrots, finely chopped
- 1 c potatoes, finely chopped
- 2 cloves garlic, minced
- 1/4-1/2 jalapeno, finely minced
- 2 c canned crushed tomatoes
- 4 c water
- 1 1/2 Tbsp vegetarian beef style bouillon powder
- 1 tsp Maggi Jugo Seasoning sauce (optional)
- pepper and salt if needed
- 2 Tbsp cilantro, chopped
Directions:
- Soak TVP in 3/4 cup hot water for 15 minutes.
- In large pot over low heat, warm 2 tablespoons of the olive oil.
- Add pasta shells and saute until golden or about 3 minutes.
- Add the remaining 2 tablespoons olive oil.
- Pour in the TVP, celery, carrots, and potatoes. Stir well and saute 3 minutes.
- Add garlic and jalapeno. Saute another minute.
- Add tomatoes, water, and bouillon power. Bring to simmer. Reduce to low and cook 10-15 minutes, or until the vegetables and shells are tender.
- Stir in the seasoning sauce, pepper and salt if needed, and chopped cilantro. Serve hot