Mexican Vegetable Soup

Amy Herald

By
@Meave

I love to cook a nice Mexican meal, but get tired of just beans and rice as the only sides. Where's the veggies? To add more healthy veg to any Mexican meal, I serve this soup as a starter! So good and healthy!

Rating:
★★★★★ 2 votes
Comments:
Serves:
10-12
Prep:
10 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

1 Tbsp
olive oil
2 clove
garlic, minced
3
fresh jalapeno peppers, stemmed, seeded and chopped
1
large onion, chopped
1 tsp
cumin seed
2 qt
chicken broth
2
medium size cheyotes, peeled and cubed
4
carrots, peeled and thinly sliced
1/2 (6 oz) can(s)
tomato paste
2
stalks celery, thinly sliced
1
medium zuchini, peeled and cubed
1 (14 oz) can(s)
diced tomatoes, undrained
salt to taste
pepper to taste

Step-By-Step

1In a 6 to 8 quart pan, combine oil, garlic, jalapenos, onion and cumin. Stir often over medium high heat until onion is tender, about 5 minutes. Add broth, tomatoes and tomato paste; cover and bring to a boil.
2Add chayote, carrots and celery to broth, Reduce heat, cover and simmer 25 minutes or until carrots are tender when pierced.
3Add zucchini, cover and simmer 10 to 15 minutes more. Ladle into bowls. Add salt and pepper to taste. Makes 8 servings.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Hashtags: #Tomato, #Cheote