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!
fresh jalapeno peppers, stemmed, seeded and chopped
large onion, chopped
(32 oz) chicken or vegetable broth
medium size cheyotes, peeled and cubed
carrots, peeled and thinly sliced
1/2 (6 oz) can
stalks celery, thinly sliced
medium zuchini, peeled and cubed
1 (14 oz) can
diced tomatoes, undrained
salt to taste
pepper to taste
How To Make mexican vegetable soup
In 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.
Add chayote, carrots and celery to broth, Reduce heat, cover and simmer 25 minutes or until carrots are tender when pierced.
Add zucchini, cover and simmer 10 to 15 minutes more. Ladle into bowls. Add salt and pepper to taste. Makes 8 servings.
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