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mexican vegetable soup

★★★★★ 2 Reviews
Meave avatar
By Amy H.
from Detroit, MI

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!

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★★★★★ 2 Reviews
serves 10-12
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For mexican vegetable soup

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

How To Make mexican vegetable soup

  • 1
    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.
  • 2
    Add chayote, carrots and celery to broth, Reduce heat, cover and simmer 25 minutes or until carrots are tender when pierced.
  • 3
    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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