INGREDIENTS

2 cups elbow macaroni, uncooked
2 tbsp cooking oil
2 tsp minced garlic
½ cup chopped onion
½ cup chopped celery
½ cup carrots, cubed
1-150g can corned beef
3 cups beef broth
1-410ml Angel Evaporada
1 cup chopped cabbage
½ tsp salt, or according to taste
¼ tsp pepper

PROCEDURE

1. Cook elbow macaroni according to packaging instructions. Set aside to cool.
2. Using a deep pot, heat oil and saute garlic, onion and celery until soft and aromatic. Add carrots and corned beef until heated through.
3. Add beef broth and bring to a boil until carrots are half cooked. Add in cooked elbow macaroni and Angel Evaporada. Add chopped cabbage and simmer over medium heat until cabbage is fully cooked. Season with salt and pepper.
4. Ladle sopas into bowls and serve immediately.