Mexicali Vegetable Soup Recipes

MEXICAN VEGETABLE SOUP

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.

MEXICALI SOUP

Steps:

• Bring all ingredients to a boil in a large pot and simmer until potato is soft.

MEXICALI SOUP

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.

MEXICAN VEGETABLE SOUP

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.