Mexican Vegetable Soup
By
Amy Herald
@Meave
2
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 votes5
Comments:
Serves:
10-12
Prep:
10 Min
Cook:
40 Min
Method:
Stove Top
Ingredients
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1 Tbspolive oil
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2 clovegarlic, minced
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3fresh jalapeno peppers, stemmed, seeded and chopped
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1large onion, chopped
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1 tspcumin seed
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1 box(32 oz) chicken or vegetable broth
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2medium size cheyotes, peeled and cubed
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4carrots, peeled and thinly sliced
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1/2 (6 oz) can(s)tomato paste
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2stalks celery, thinly sliced
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1medium zuchini, peeled and cubed
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1 (14 oz) can(s)diced tomatoes, undrained
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·salt to taste
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·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.
