MEXICAN VEGETABLE SOUP
This is a simple, easy, and very versatile dish. The Mexican Vegetable soup is traditionally made with carrots, potatoes, zucchini, chayotes, and spinach, with a chicken broth and a tomato sauce that combines all those flavors into one.
Provided by Mely Martínez
Categories Soups
Time 17m
Number Of Ingredients 11
Steps:
- Place the chopped tomato, onion and garlic into your blender and process until you have a smooth sauce. (I used my mortar since my blender is already packaged for our move.)
- Heat the oil in a medium-size pot over medium heat. Add the tomato sauce and diced carrots. Cook for 5 minutes.
- After the 5 minutes, add cubed potatoes, diced zucchini, chopped green beans, and chicken stock. Turn heat to medium-high and cook for about 6 minutes or until it starts boiling. Once it starts boiling, reduces heat to low, adds the parsley branch, and cover. Cook for 8 to 10 minutes until all the vegetables are cooked. Season it with salt and pepper to taste.
Nutrition Facts : ServingSize 1 Medium Bowl, Calories 185 kcal, Carbohydrate 21 g, Protein 8 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 1037 mg, Fiber 2 g, Sugar 8 g
MEXICAN VEGETABLE SOUP
Make and share this Mexican Vegetable Soup recipe from Food.com.
Provided by Hadice
Categories Mexican
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large soup pot over medium heat, warm oil.
- Saute onion, bell pepper and garlic until tender, about five minutes.
- Add remaining ingredients, except toppings and simmer, covered, until vegetables are tender, about 30 minutes.
- Ladle into bowls and top with a dollop of sour cream and tortilla chips.
Nutrition Facts : Calories 199.9, Fat 4.5, SaturatedFat 0.6, Sodium 338.7, Carbohydrate 38.5, Fiber 6, Sugar 7.5, Protein 5.3
MEXICALI SOUP
In 2nd grade my teacher Mrs. Means gave the entire class this recipe. I think we ate this in class one day, but I don't recall. It is my favorite vegetable soup recipe to this day. I'm not sure where the soup got the name, but my guess is it was probably from a story we read. My Mom said the original recipe calls for a beef soup bone and beef, but I grew up without it in the recipe. Feel free to throw either or both in to suit your tastebuds or use your own fresh homemade vegetable stock.
Provided by AmyZoe
Categories Clear Soup
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Bring all ingredients to a boil in a large pot and simmer until potato is soft.
Nutrition Facts : Calories 69, Fat 0.7, SaturatedFat 0.2, Cholesterol 0.2, Sodium 375.9, Carbohydrate 15.2, Fiber 2.8, Sugar 4.1, Protein 2.5
MEXICAN VEGETABLE SOUP
I usually like recipes with some sort of meat in them but this was excellent. There is very little fat except what is in the olive oil used to sauté the onions and garlic. Really worth all the chopping!
Provided by four and twenty
Categories Vegetable
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Sauté onion and garlic, then add cumin and cayenne powders.
- Stir in carrot, potato, zucchini and cabbage and cook for 2 minutes.
- Pour in stock and tomatoes and cook until tender.
- Stir in corn and beans and cook until beans are tender.
- Turn off the heat and stir in the cilantro.
- Salt and pepper to taste.
Nutrition Facts : Calories 98.2, Fat 3.7, SaturatedFat 0.5, Sodium 107.5, Carbohydrate 15.8, Fiber 3.1, Sugar 4.3, Protein 2.5
MEXICALI SOUP
Make and share this Mexicali Soup recipe from Food.com.
Provided by anonymous
Categories Beans
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix the meat with the taco seasoning and shape into 1-inch meatballs.
- In a large stockpot, cook the meatballs, turning frequently, until brown and drain the fat.
- Add the water, taco sauce, beans with their liquid, and tomato paste. Heat to boiling.
- Reduce heat and simmer for 10 minutes. Return the soup to a boil and stir in the uncooked acini di pepe.
- Boil, stirring frequently, for about 14 minutes or until the pasta is tender. Stir in the black olives.
- Sprinkle each serving with chedder cheese and top with sour cream if desired. You can also garnish with tortilla chips if desired.
Nutrition Facts : Calories 208.6, Fat 6.3, SaturatedFat 2.1, Cholesterol 29.5, Sodium 718, Carbohydrate 23.6, Fiber 3.6, Sugar 6.2, Protein 14.4
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