My Santa Fe Soup
Ingredients
1 cup elbow macaroni
1 can(15.5 oz) black beans
1 can(15.25 oz) whole kernel corns
1 cup mix frozen carrots and peas
1 cup celery (diced)
1 medium size skinless chicken breast (cubed)
2 medium size fresh tomato (diced and skinless)
10 strips of smoked bacon (sliced thinly)
3 pips peeled garlic
2 tbsp tomato paste
1 can chicken stock
1 can(24 oz) tomato sauce
salt, sugar and pepper for taste
Grated Parmesan cheese
Method
BROWN bacon in a pot. Take the bacon out and drain the excessive grease leaving only one tablespoon.
SAUTE chicken in the same pot and add tomato paste. Stir.
ADD garlic, celery, chicken stock, tomato sauce and three cans of water. Let boil.
STIR in the macaroni and cook till al dente.
ADD black beans, corns, tomato, carrots and peas, salt, sugar and pepper for taste. Let the soup come to a quick boil and off heat.
SERVE with bacon and parmesan cheese on top.
