This is a special recipe from Abuela Conchita’s cookbook because of its high content of vitamin C, antioxidants and diuretic properties. In addition, making it at home is very simple, you only need to gather all the ingredients, get them ready and start to cook!
Ingredients
- 1 can of Conchita Tomato Sauce
- 1 onion
- 1 red bell pepper
- 1 carrot
- 2 garlic cloves
- 1 tablespoon brown sugar
- 1 tablespoon Conchita Sazón
- Conchita Olive Oil
- 2 Bay leaves
- 2 Parsley leaves
- Mint, optional
- Salt and pepper
Instructions
- Wash, peel and cut all vegetables in medium pieces.
- Mix and sauté all vegetables together with Conchita Olive Oil , add Conchita Sazón, season to taste and cook over medium heat for around 5 minutes.
- Let vegetable mix cool and blend with bay and parsley leaves.
- In a separate large sauce pot, bring to boil the Conchita Tomato sauce and add vegetable mix.
- Garnish with Conchita Pimiento slices and herbs.
If you want to add a special touch to your soup, you can add a little cheddar cheese grated directly into the bowl and serve with a slice of bread.
