Mexican Fideo Soup with Pinto Beans Recipe

Mexican Fideo Soup With Pinto Beans Recipe

Ingredients

Makes 4 servings

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 8 ounces fideo, vermicelli, or angel hair pasta, broken into 2-inch pieces
• 1 (14.5-ounce) can crushed tomatoes
• 1 1/2 cups cooked or 1 can pinto beans, rinsed and drained
• 1 (4-ounce) can chopped hot or mild green chiles
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 6 cups vegetable broth, or water Salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro, for garnish

Method

1. In a large soup pot, heat 1 tablespoon of the oil over medium heat
2. Add the onion, cover and cook until soft, about 10 minutes
3. Stir in the garlic and cook 1 minute longer
4. Remove the onion mixture with a slotted spoon and set aside
5. In the same pot, heat the remaining 2 tablespoons of oil over medium heat, add the noodles and cook until golden, stirring frequently, 5 to 7 minutes
6. Be careful not to burn the noodles
7. Stir in the tomatoes, beans, chiles, cumin, oregano, broth and salt and pepper to taste
8. Stir in the onion mixture and simmer until the vegetables and noodles are tender, 10 to 15 minutes
9. Ladle into soup bowls, garnish with cilantro and serve

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