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MEXICAN SOUP (SOPA) (Word Search Version)

Printed from COOKS.COM

1/2 pkg. pasta
1 lg. glass water
Salt and pepper to taste
Garlic powder to taste
3 tbsp. cooking oil
Chopped onions
1 tsp. chicken bouillon
1 sm. V-8 juice or 1/2 can tomato sauce

Mix pasta and cooking oil together and heat until light tan. Don't burn. Add water. Stir well from bottom of pan often. Add onions. Add salt, pepper, and garlic to taste. Add chicken bouillon. Cook until nearly done and add V-8 juice. Cover and simmer until done, stirring often. If the soup is too thick, add more water. Add cooked chicken or hamburger.