Granny's
Fiesta
Pasta
Soup
-
6 oz. Vermicelli, broken into 1-inch pieces
2 14-1/2 oz. cans chicken broth
1 14-1/2 oz. can roasted garlic seasoned chicken broth
2 cups water
1 10 oz. can diced tomatoes and green chilies, undrained
2 tbsp. fresh cilantro, minced
1 tesp. chili powder
1/2 tesp cumin
1/2 pound smoked sausage
1 14-1/2 oz. can Mexi-corn, drained
1 14-1/2 oz. can black beans, rinsed and drained
1 tbsp. lime juice
Sauces Mexican
Combine broths, water, tomatoes, cilantro, chili powder and cumin in a
Dutch oven; bring to a boil. Cover, reduce heat and simmer 10 minutes.
Cut the sausage in half lengthwise then thinly slice. Add meat, pasta,
corn, and black beans to broth; cover and simmer 10-12 minutes or until pasta is
cooked. Stir in lime juice.
Ladle into bowls. Garnish each serving with minced fresh cilantro, thinly
sliced avocado and grated cheddar or Monterrey Jack cheese.
The
tragedy of war is that it uses man's best to do man's worst.
- Henry Fosdick