mexican vegetable soup
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!
prep time
10 Min
cook time
40 Min
method
Stove Top
yield
10-12 serving(s)
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 3 - fresh jalapeno peppers, stemmed, seeded and chopped
- 1 - large onion, chopped
- 1 teaspoon 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
-
Step 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.
-
Step 2Add chayote, carrots and celery to broth, Reduce heat, cover and simmer 25 minutes or until carrots are tender when pierced.
-
Step 3Add zucchini, cover and simmer 10 to 15 minutes more. Ladle into bowls. Add salt and pepper to taste. Makes 8 servings.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Vegetables
Category:
Other Soups
Category:
Vegetable Soup
Keyword:
#Tomato
Keyword:
#Cheote
Ingredient:
Vegetable
Method:
Stove Top
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