Salami Soup/Sopa De Salchichon

By carvalhohm

Ingredients

• 6 Ounces Spicy Salami, chopped.
• 2 Potatoes,cubed
• 1 Tablespoon Sofrito
• 1/2 Teaspoons Oregano Powder
• 1/4 Cups Tomato Sauce
• 2 Teaspoons Tomato Chicken Bouillon
• 1 Tablespoon beef bouillon
• Thin cut spaghetti for soup optional
• 1 Sazon con culantro y achiote
• 8 Tablespoons Olives
• Cilantro
• 7 Cups water
• 1 Tablespoon canola oil
• 1/2 Teaspoons Garlic Powder
• 1/2 Teaspoons Onion powder
• a few peppercorns
• 2 pcs. of Frozen Yucca & pumpkin
• 2 Fresh Corn, Chopped up

Preparation

Step 1

Take the fresh corn on the cob and chop them up. Precook it in a pot of unsalted water for 20 min.

Cut salami into pieces.

Take a large pot and set it over medium heat. Add the oil Take a large pot and set it over medium heat. Add the oil

To the hot oil we will add the salami. Brown it up. Lower the heat and add the tomato sauce and oregano. Mix this all well mix. Add the olives, garlic powder and onion powder. Next add the tomato chicken bouillon and lastly the beef bouillon.

Add some cilantro in there too. Stir this all together and cook over medium low heat a few minutes. Add all the water. Add the sazon with culantro and achiote. Add the chopped potatoes and some peppercorns. Next up comes the the frozen yucca and squash (If you have fresh yucca and pumpkin PLEASE use it).

Added corn t to soup. Let this all cook for 20 min or until the potatoes are almost done.

The last item to be added is the noodles. They cook fairly quick. Adding noodles is optional. It is not necessary. This soup alone with corn and potatoes is just fine.

Add a few more sprigs of cilantro while the broth is simmering A

Serve hot with a nice bowl of white rice and some avocado.