Sopa De Municiones Soup Recipe
Sopa de municiones is a Spanish dish made of boiled pasta and vegetables, typically served with a sauce or gravy. The name of the dish literally translates to “food of bullets.” This seemingly bizarre name may be derived from the fact that soldiers in the Spanish Civil War would often eat this meal when they were short on food.
Sopa de municiones, which means “ammunition soup” in English, is a traditional Chilean dish that uses leftover munitions from the military. The basic recipe calls for boiling assorted ammunition rounds in water to make a soup or broth. Chili peppers, onions, garlic, and cilantro are often added to give the soup flavor and spice. Sopa de municiones is usually served with bread or rice and can be enjoyed either hot or cold.
The history of Sopa de Municiones dates back to the early days of Spanish colonization of the Americas. This dish was created as a way to make use of the leftover food and ammunition from military camps. The name of the soup literally means “soup of munitions” in Spanish. Sopa de Municiones is a hearty, filling soup that’s perfect for cold winter nights. It’s made with a variety of meats, vegetables, and grains, and typically served with bread or tortillas.
What is Sopa De Municiones Soup?
Sopa de municiones, or “bombardment soup”, is a Peruvian dish made of corn, yucca, potatoes, and chile peppers. The ingredients are boiled in chicken or beef broth until they are soft, then the broth is reduced to create a thickened gravy-like consistency. Sopa de municiones is often served with rice, fried eggs, and/or meat.
Read More: Strawberry Big Dipper Ice Cream Recipe
How to Make Sopa De Municiones Soup Recipe?
This recipe is very easy to make, but it does require a few ingredients that aren’t familiar to most people (such as dried chilies). If you don’t have any on hand, don’t worry — just substitute another type of hot pepper (like cayenne pepper), or try substituting some ground beef for the chicken.
2. Large Pot
5. Cutting Board
Preparation Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American, Spanish
Yield: 3 servings
Calories: 117 kcal
Ingredients for Recipe
- 1 cup diced potatoes with skin
- 2 Tbsp. oil (optional)
- 1/2 tsp garlic powder (optional)
- 1 can of green chilies (optional)
- 3 cups of water
- 2 pounds of chicken, cut into bite-size pieces (or 3 cans of chicken), you can use 1lb ground beef instead of chicken
- 1/2 teaspoon salt
- Carrots, celery, and beans according to your taste
- 1/2 cup of cilantro leaves, chopped (optional)
- 1/8 teaspoon black pepper powder (optional)
Instructions for Recipe
- In a large pot over medium heat, combine the tomato paste, vegetable broth, Worcestershire sauce, and garlic powder.
- Bring to a boil then reduce heat to low and simmer for 10 minutes.
- Add carrots, celery, and beans; cook for 10 minutes or until vegetables are tender but not mushy.
- Stir in sherry vinegar if using or white wine vinegar if not using; cook for 5 more minutes until heated through.
- Serve hot with tortilla chips
Per serving (250 ml) contains 339 KJ or 117 kcal calories, 0.293-gram fat, 5.714 grams of carbohydrates, 0.183-gram fiber, 0.916-gram proteins, 0.66-gram salt, and more required nutritional facts.
Sopa de municiones, or “munition soup,” is a traditional Spanish dish that was originally created as a way to make use of leftover food. The recipe is simple: just simmer any type of meat (usually beef) in water until it is cooked, then add any vegetables you have on hand. This soup can be enjoyed as a main course or side dish.