Shrimp Soup (Sopa De Camarones)

• 1/4 cup olive oil
• 1 large yellow onion, chopped
• 1 medium red bell pepper, finely chopped
• 1 medium green bell pepper, finely chopped
• 2 cloves garlic, finely chopped
• 1 6-ounce can tomato paste
• 1 28-ounce can diced tomatoes
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 4 packets Goya Sazon with coriander and annatto
• 1/2 cup white vinegar
• 6 ounces Spanish fideo, vermicelli, or angel-hair pasta, broken into short pieces
• 24 large shrimp, peeled and deveined

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. 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. 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. 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.

olive oil, yellow onion, red bell pepper, green bell pepper, garlic, tomato paste, tomatoes, black pepper, oregano, salt, packets, white vinegar, spanish fideo, shrimp

Taken from www.epicurious.com/recipes/member/views/shrimp-soup-sopa-de-camarones-52609551 (may not work)