17 shares







This Sardines-Tomato and Spinach Soup is so good you’ll swear out loud. The Filipino soup’s name is an expletive in the Pampango dialect. But before I translate the swear word, let me tell you how a crisis brings out the best in everyone. Storm Sandy hit us in the east coast and left such devastation. It also brought out the best soups from my pantry. We were caught off guard by the storm calamity but I was not totally unprepared.

With the constant power outages, I quickly surveyed my pantry and found a gold mine in the cans of sardines I had received a while ago from my dear friend, Carmen. She had thoughtfully sent me a generous supply of sardines along with the Filipino cured meat products she makes.

I knew instantly I could whip up a good pot of sardine soup. I sautéed garlic, onions, tomatoes and poured in the sardines, broth and spinach. After a quick boil I had a simmering potful of sinfully good, tomato-flavored sardines soup. It is so amazing that the original recipe of this soup is a Pampango expletive that translates to “Soup! Son of a b—-!“. For those who are curious, Pampanga, a province north of Manila, is known as the “culinary capital of the Philippines”. Yes, I swear this soup is that good! Served hot with the fragrant boiled jasmine rice, it was splendid and swear-worthy!

Print Recipe 5 from 1 vote Filipino Sardines-Spinach and Tomato Soup: Sabo Tacsyapu Na This Filipino Sardines-Spinach and Tomato Soup is one of my go-to soups that's filled with a favorite ingredient : a can of sardines. My parents taught me the versatility of sardines and I've created different entrees, sides, soups or appetizers with it. This sardine soup is no exception. It is so good that the original name is a Pampango expletive, which translates to "Soup! Son of a b----!" It drives home the point that this simple sardine soup is so good, you'll swear out loud after the first slurps. This recipe was inspired by the original one " Sabo Tacsyapu na!" from the cookbook 'Atching Lillian's Heirloom Recipes' by Pampanga cookbook author Lillian M. Borromeo. This soup serves 2 if eaten by itself or if enjoyed with rice. Cook Time 13 mins Total Time 13 mins Servings: 2 people Calories: 48 kcal Author: Asian in America Ingredients 2 Tablespoons vegetable

2 cloves garlic peeled; crushed

1 whole onion sliced

1 whole tomato sliced

1 can (4 3/8 ounces or 124 gm) Spanish sardines in tomato sauce

3 cups vegetable broth

2 cups fresh spinach

1 teaspoon salt

1 teaspoon ground black pepper powder

for serving: boiled rice Instructions In a medium stockpot, over medium high heat, add the vegetable.

Saute the garlic, onions and tomatoes. Cook for 3 to 5 minutes, till onions and tomatoes are soft.

Add the sardines and mix around in the sauté. Crush the sardines to make small particles and so it incorporates the flavors of the tomato-onion mixture.

Pour the broth. Allow to boil, then lower heat to a slow simmer for 3 to 5 minutes.

Add the spinach leaves, salt and pepper. Cook for 1 to 2 minutes till spinach is soft. Serve piping hot with a bowl of boiled jasmine white rice.

COOK'S COMMENTS: For this recipe, I used a can of 'Martin Pure Foods Eat Fish Spanish Sardines in Tomato Sauce & Olive Oil', a gift from the brand.

*Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website,books, films, television shows or videos without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected] Nutrition Serving: 1 g | Calories: 48 kcal | Carbohydrates: 11 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 2585 mg | Potassium: 247 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 2260 IU | Vitamin C: 15 mg | Calcium: 15 mg | Iron: 1 mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]