Winters are hard for this costeña girl. They make me homesick. But a sopita usually helps. What is your favorite latin-style soup?
After 1,000 years living in the United States, I still don’t get used to accept that winters don’t equal to beach, sunshine, and paletas like Ecuador’s winters. I think coming from the Equator line area can confuse you to understand seasons and what should be allowed. 🙂
But if there is one thing that can help my homesickness is a sopita. Yum! We had sopita all year long in Ecuador. (Yes, even in our winters when it’s hot.) Sopas are a staple of the Ecuadorian kitchen, and we have quite mastered them.
6 Latino Soups You Must Try
Here are 6 Latin-style soups that will help you to survive this winter. Let me know which one is your favorite one.
Related Post: Fanesca: Ecuadorian Soup for Lent
1 Chicken Soup / Sopa de Pollo
Ingredients:
- 1 cup of chopped celery
- 1 cup of chopped carrots
- 1 cup of chopped yellow onion
- 8 cups of chicken broth
- 2.5 cups of finely chopped chicken
- 7 oz of your desired noodles
- Few sprigs of fresh thyme or rosemary
- Salt and peper
Instructions:
- Sweat the carrots, onions and celery with a little bit of oil. Add salt and pepper to taste. Cook for about 8-10 minutes until softened.
- Meanwhile, boil the noodles separately.
- Add the chicken broth and bring it to a boil. Reduce to simmer.
- Add chopped chicken and simmer it until fully cooked through.
- Add the noodles to the soup.
2 Noodle Soup/ Sopa de Fideo
Ingredients:
- 4-5 roma tomatoes
- 2 medium onions
- 1/3 lb fideo noodles
- 3 peeled garlic cloves
- 8 cups of chicken broth
- 1/2 teaspoon oregano
- Salt and peper
Instructions:
- Roast the tomatoes at 400F for 15 minutes
- Saute garlic cloves and onions until the onions start to turn brown. Combine the mixture and the tomatoes in a blender.
- Cook the noodles over medium heat. Combine with mixture from the blender and let it cook for about 2-3 minutes. Add chicken broth and bring it to a boil.
- Simmer for 10-20 minutes until the noodles are cooked through.
- Add oregano, salt and pepper.
3 Carrot Soup/ Sopa de Zanahoria
(4-6 servings)
Ingredients:
- 4-5 large carrots, peeled and chop them into 1 to 2-inch pieces.
- 1 large potato, peeled and cut into small chunks
- 2 garlic cloves, minced
- 1 teaspoon cumin powder
- 1/4 cup chopped onion
- 1/2 cup cilantro, chopped
- 5 cups of water
- 1 tablet chicken bouillon
- Salt and pepper
Instructions:
- Heat 2 to 3 tablespoons of the oil in a large pot over medium heat
- Add the onion, carrots, and garlic until the vegetables are tender. Stir occasionally.
- Add the water, chicken bouillon, cumin, potatoes, salt and pepper.
- Bring to a boil and cook it for 30 minutes. Add the cilantro.
- Puree soup in a blender.
- Bring to a gentle simmer and let cook for about 5 minutes
4 Broccoli Soup/ Sopa de Brocoli
Ingredients:
- 6 tablespoons butter
- 1 stalked celery, chopped
- 3 cups chicken broth
- 1 onion, chopped
- 8 cups broccoli
- 2 cups milk
- Salt and pepper to taste
Instructions:
- Heat 3 tablespoons butter in a large pot over medium heat.
- Add onion and celery until tender.
- Add broccoli and broth, simmer for 10 minutes.
- Puree soup in a blender.
- Melt 3 tablespoons butter over medium heat in a small saucepan.
- Stir in flour and add milk. Stir until thick, and add to soup.
- Add salt and pepper
5 . Sopa de Frijoles
Ingredients:
- 1 tablespoon oil
- 2 cups of water
- 1 onion, diced
- 1 stalk celery, diced
- 1 large carrot, diced
- 4 cups chicken broth
- 1/3 cup pearl barley
- ⅓ cup dried great northern beans
- ⅓ cup dried kidney beans
- ⅓ cup dried black beans
- ½ teaspoon dried oregano
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- salt and pepper
Instructions:
- Soak kidney beans, great northern beans and black beans in water for overnight. Add to a slow cooker.
- Add oil, water, onion, salt, oregano, cumin, chili powder, barley, celery, carrot and broth to the slow cooker.
- Cook until the beans are tender.
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