Mexican Vegetable Soup
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1⁄4 teaspoon ground cumin
- 1 dash cayenne powder
- 1 carrot, sliced
- 1 potato, peeled and diced
- 12 ounces crushed tomatoes
- 1 zucchini, diced
- 1⁄4 head cabbage, shredded
- 4 cups vegetable stock or 4 cups beef stock
- 4 ounces frozen corn
- 10 green beans, cut
- 4 -6 tablespoons chopped cilantro
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Delicious! Didn't mind the dicing so much as I used by quick dicer! Takes most of the drudgery away. That said, wanted to add that the only difference I made was to use chipote chili powder in place of the cayenne. Used raisedbywolvz's Recipe #217620. Made as part of a Mexican feast last night. Thnx for posting four and twenty. Made for Fall 2008 PAC.
Tweaks
-
Delicious! Didn't mind the dicing so much as I used by quick dicer! Takes most of the drudgery away. That said, wanted to add that the only difference I made was to use chipote chili powder in place of the cayenne. Used raisedbywolvz's Recipe #217620. Made as part of a Mexican feast last night. Thnx for posting four and twenty. Made for Fall 2008 PAC.