Mexican Vegetable Soup

Name: Mexican Vegetable Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10-12
Cuisine: Mexican
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

By Amy Herald
@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 votes5

Comments:

5 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
Add Ingredients to Grocery List

How to Make Mexican Vegetable Soup

Step-by-Step

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.

Printable Recipe Card