Sopa seca (dry soup)

Yield: 4 Servings

Ingredients:

8 oz Vermicelli; coiled
1/4 c Water
1 sm Onion; chopped
1 Garlic clove; crushed
4 oz Green chiles; canned diced
2 1/2 c Vegetable broth
2 md Tomatoes; chopped

Instructions:

Fresh ground black pepper; f Chopped fresh cilantro; for Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place the vermicelli in a plastic bag. Take a rolling pin and roll over the bag until the noodles are crumbled. Set aside. Place the water in a large skillet or wok. Add the onion garlic and chiles. Cook stirring until softened about 2 minutes. Add the vermicelli and vegetable broth. Bring to a boil reduce the heat cover and cook for 5 minutes. Add the tomato stir and continue to cook uncovered over low heat until all of the liquid is absorbed. Garnish with freshly ground black pepper and chopped cilantro. 251 calories 0.8 grams fat per serving. Variation: Add 1/2 cup corn kernels and 1/2 cup thawed frozen or fresh green peas to the mixture along with thte noodles and broth. From the collection of Sue Smith S.Smith34 Uploaded June 16 1994