We had soup for dinner last night. We joked about the fact that the temperature dropped from 100 degrees to 80 and, it was still raining. The truth is that we love soup, even in a hot summer day.
This soup is one of my favorites, it always brings great memories and, it is easy to make. If you have kids, they love it!
Cooking and Prep. Time: 50 min – 1 hr.
2 big potatoes, peeled, and cubed.
2 spoons of chopped onion
2 spoons of tomato paste
2 spoons of chopped cilantro
5-6 sliced franks. I like Hebrew National, less fat.
½ pound of frozen cut corn. I generally use only half of the package.
48 oz of chicken broth.
Boil potatoes until cooked, and drain. Don’t cook them for too long, they boil again.
Brown the franks and the onion. Once they looked ready, add the tomato paste. Brown it for 2-3 seconds. Add some chicken broth, and deglaze. Pour all the chicken broth, potatoes, corn, and cilantro.
Bring to boil, cover and reduce heat to medium-low. Cook for 12-15 min.
Let it rest for 10 min. and it is ready.
Optional toppings: Parmesan, cheddar cheese, or sour cream.
The soup, a mixed green salad, and dinner is ready!