Shrimp Soup (Sopa De Camarones)

1. 1

   In a large Dutch oven, heat the oil over medium heat. Add onion and cook for 5 minutes or until softened. Add bell peppers and cook, stirring occasionally, for 10 to 15 minutes or until vegetables are very tender. Add garlic and cook 2 minutes more. Add tomato paste and stir to coat vegetables. Stir in tomatoes, black pepper, oregano, salt, and Goya Sazon.

2. 2

   Add 8 cups of water, increase heat to high, and bring to a boil. Reduce heat to medium and simmer, uncovered, for 25 minutes. Add the vinegar and simmer gently for 10 minutes. Taste for seasoning, adjusting as needed.

3. 3

   Meanwhile, in a large saucepan of boiling water, cook the pasta for 3 to 6 minutes or until just tender. Drain in a colander. Rinse briefly.

4. 4

   Add the shrimp to the soup and cook for 3 minutes or until cooked through. Stir the pasta into the soup and heat until hot.

* Per serving · 4 servings · Values may vary.