Mexican Vegetable Soup
By
Amy Herald
@Meave
1
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
How to Make Mexican Vegetable Soup
- 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.
