Sopa De Pan (Chiapaneca Bread Soup)
July 30, 2018
"This recipe is from the Mexican State of Chiapas. A perfect way to use up old bread and maybe some fresh produce."
- Serving Size: 1 (525.2 g)
- Calories 712.1
- Total Fat - 28.1 g
- Saturated Fat - 3.3 g
- Cholesterol - 138.9 mg
- Sodium - 885.2 mg
- Total Carbohydrate - 99.8 g
- Dietary Fiber - 11.2 g
- Sugars - 35.2 g
- Protein - 23.5 g
- Calcium - 159 mg
- Iron - 5.4 mg
- Vitamin C - 26.5 mg
- Thiamin - 0.6 mg
In a skillet, heat the oil and saute the banana slices until they are golden brown. Drain on paper towels and set aside.
In the same pan, saute the bread cubes until they are golden brown. Drain on paper towels and set aside. The amount of oil is light so if some cubes don't brown, that's ok. Toasted cubes are ok as well.
In a food processor or blender, puree the tomatoes, onion, garlic clove, sugar and salt.
In a dutch oven, layer the bottom with the bread cubes. Pour half of the tomato mixture over the bread cubes.
On top of this, add a layer of eggs, a layer of the fried bananas, a layer of the potatoes, a layer of olives, a layer of carrots and finishing with a layer of raisins.
Cover with the remaining sauce. Pour the chicken broth over the mixture in the dutch oven. Do not mix.
Bring the dutch oven to a simmer and cover. Cook until all of the liquid has been absorbed (about 10-15 minutes)
Tips & Variations
No special items needed.