Mexican Sopa

Name: Mexican Sopa
Ingredients: 1 whole Russet Potato; 1 Tablespoon Vegetable Oil; 1-1/2 cup Dry Pasta Such As Ditalini Or Elbow; 4 cups Water; 1/2 cups Tomato Sauce; 1/2 teaspoons Garlic Salt With Parsley (Without Parsley Is Also Fine); 1 teaspoon Onion Powder; 2 Tablespoons Chicken Flavor Bouillon; 1 whole Small Bay Leaf

9 ingredients

1 steps

Ingredients

1 whole Russet Potato
1 Tablespoon Vegetable Oil
1-1/2 cup Dry Pasta Such As Ditalini Or Elbow
4 cups Water
1/2 cups Tomato Sauce
1/2 teaspoons Garlic Salt With Parsley (Without Parsley Is Also Fine)
1 teaspoon Onion Powder
2 Tablespoons Chicken Flavor Bouillon
1 whole Small Bay Leaf

Directions

1

Wash, peel and cut the potato into small chunks. Heat the vegetable oil on medium-high heat in a medium-sized pot, add the dry pasta and cook until light brown, about 8 minutes. (Do NOT leave pasta unattended-it will brown quickly). Turn heat down to low add the water, tomato sauce, garlic salt, onion powder, chicken bouillon and bay leaf. Stir to combine cover and cook for 15 minutes. Add potatoes and cook an additional 30-40 minutes. Serve as a side dish with warm tortillas.