Menestra Or Sopa De Verduras Market Vegetable Soup Recipes

MENESTRA OR SOPA DE VERDURAS (MARKET VEGETABLE SOUP)

Steps:

• Combine all the soup ingredients in a 5-quart slow cooker, cover, and cook on LOW for 7 hours, checking occasionally and add more water (or broth) if needed.
• Taste and adjust the seasoning.
• While the soup cooks, make the garnishes.
• Heat a heavy skillet over med-high heat.
• Add the chiles and toast on both sides, turning occasionally and pressing down with a spatula, until dry and quite dark, but not burned.
• Remove from the pan.
• When the chiles are cool enough to handle, crumble into small pieces.
• In the same skillet, heat the oil over medium heat.
• Cut the tortillas into 1/2-inch squares and fry until crisp; drain on a paper towel.
• Serve the soup very hot, garnished with some of the fried tortilla squares, a sprinkle of crumbled chiles, and some cotija cheese.

SPANISH VEGETABLE STEW

Steps:

• Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
• Add the water, wine, potatoes, carrots, mushrooms, and paprika. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 to 20 minutes, or until the potatoes and carrots are tender. Add the asparagus and cook over low heat until it is tender but still bright green, about 10 minutes.
• Stir in the artichoke hearts, peas, and parsley. Season with lemon juice, salt, and pepper. Cook over low heat for 5 minutes longer. If time allows, let the stew stand off the heat for an hour or so. Heat gently before serving. If the stew is too dense, add just a bit more water, then adjust the seasonings.
• Per serving:
• Calories: 222
• Total fat: 5g
• Protein: 7g
• Fiber: 10g
• Carbohydrate: 37g
• Cholesterol: 0mg
• Sodium: 100mg