A traditional soup in Panama is a soup containing meat, large boiled potatoes, green beans, and a few pieces of 2-inch corn on the cob (those are taken out and nibbled when the soup is eaten). All the ingredients are kept warm in a clear meat broth. This is a pasta-laden variation.

Prepare a simple broth soup (canned broth works, too). Depending on your own preferences, tomato soup, chicken broth, or beef broth are delicious choices. While the broth soup is cooking, chop up a lot of vegetables and other ingredients. Almost any items can be used, but some favorites include:

• Corn on the cob (use 2-inch pieces, or cut the corn off the cob)

• Roasted peppers

• Diced red and green peppers

• Cottage cheese (if using tomato soup)

• Diced mozzarella or cheddar cheese

• Parmesan cheese

• Roasted or fried onions

• Slivered herbs—such as basil and parsley

• Quickly stir-fried or steamed vegetables—zucchini, tomatoes

• Halved cherry tomatoes

• Potatoes

Cook small pasta of several shapes and colors: tubetti, farfalle, and macaroni are favorites.

Put platters or bowls of the ingredients—the pasta, vegetables, and other soup additives—on a buffet table or on the table with serving forks and spoons. Serve each guest with a soup bowl filled with steaming hot soup to which they will select and add from the array of available ingredients.