Mexicali Vegetable Soup Recipes

MEXICAN VEGETABLE SOUP

Mexican Vegetable Soup image

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

Ingredients

1 tablespoon vegetable oil
1/2 cup yellow onion, chopped
1/2 cup red bell pepper, chopped
2 garlic cloves, minced
2 cups vegetable stock or 2 cups broth
1 tomatoes, peeled, seeded and chopped
1 (14 1/2 ounce) can whole tomatoes, coarsely chopped, with juice
2 medium russet potatoes, peeled and cubed
1 cup corn
3 tablespoons canned diced green chiles, drained
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
fresh ground pepper
sour cream, for topping
crushed tortilla chips, for topping

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

MEXICAN VEGETABLE SOUP

Mexican Vegetable Soup image

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

Ingredients

1 Large tomato (chopped)
¼ cup white onion (chopped)
1 large garlic clove (chopped)
1 Tablespoon vegetable oil
¾ cup carrots (diced)
¾ cup zucchini (diced)
¾ cup green beans (chopped)
1 cup of potato (cubed)
4 cups chicken stock or vegetable stock
1 Parsley sprig
Salt and peppers to taste

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

MEXICALI SOUP

Mexicali Soup image

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

Ingredients

2 quarts water
8 teaspoons beef bouillon
1 bay leaf
1 onion, chopped
1 carrot, diced
1 cup green beans
1 cup corn
1 cup potato, sliced
2 1/2 cups tomatoes
1 green pepper, diced
2 garlic cloves, diced
salt and pepper

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

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