Sopa Seca with Beans

This dish is a lovely change from your normal routine, and is SO low-maintenance; it’s done in 25 minutes, is 420 calories per serving, and costs around $9 per serving. Uhhhhhhh, that’s pretty amazing. Sopa seca literally means “dry soup,” and it is an interesting, fun way to cook noodles. You begin by sautéing onions and poblanos, adding some spices and then the noodles to toast (toasting anything brings out it’s full flavor) and absorb the wonderful flavor. The noodles then cook in some fire-roasted tomatoes and stock, absorbing those flavors as well. You know how when you boil noodles in water, the noodles increase in volume due to their absorption of the water? Well THESE noodles increase in volume due to their absorption of pure, unadulterated Mexican flavor! Beans, cilantro and cheese top it off for this unique combination of textures.

Tip: Be sure to use whole-wheat noodles, as they hold up best and are heartier in flavor.

Have your kids help you break the noodles and top the final product with cilantro and cheese. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:

• Poblano peppers contain fiber, which helps you feel more full and keeps you from overeating.
• Kidney beans are a good way to get plant-based protein, which help keep your heart healthy.
• Cilantro contains vitamin A, which can help prevent cancer.

A few facts about Mexico and it’s people:

• Many kids in Mexico can either go to school in the morning hours or in the afternoon.
• Many families all live in one house together, including grandparents, uncles, aunts and cousins.
• A common savory sauce called mole can have a super long ingredients list, including chocolate.

From: Sopa Seca with Beans

Sopa Seca with Beans

 

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Prep time

5 mins

Active time

20 mins

Total time

25 mins

 

Author: Food Network Kitchen

Difficulty: Easy

Est. Cost: $9

Serves: 4 servings

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 onion, halved and thinly sliced
• 1 poblano chile pepper, seeded and sliced
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Kosher salt
• 8 ounces whole-wheat spaghetti, broken into thirds
• 1 14 -ounce can diced fire-roasted tomatoes
• 2 cups chicken STOCK
• 1 14 -ounce can kidney beans, drained and rinsed
• 1 bunch cilantro, leaves chopped (about ½ loosely packed cup)
• 2 ounces monterey jack cheese, shredded (about ½ cup)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes. Add the chili powder, cumin and ½ teaspoon salt and cook 2 more minutes. Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes.
2. Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes. Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute. Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes. Uncover and stir in the beans and all but 2 tablespoons of the cilantro; continue simmering until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes.
3. Divide the pasta and beans among bowls and top with the remaining cilantro and the cheese.

Nutrition Information

Calories: 420 Fat: 10 g Saturated fat: 3 g Carbohydrates: 65 g Sodium: 635 mg Fiber: 17 g Protein: 22 g Cholesterol: 28 mg

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