Mexican Vegetable Soup

2 tablespoons olive oil
1 large white onion, finely chopped
3 cloves garlic, minced
1 heaping tablespoon chili powder
1 teaspoon cumin
1 teaspoons salt
1/2 teaspoon pepper
4 cups vegetable broth
4 cups water
4 tablespoons tomato paste
4 or 5 white flesh potatoes, peeled and diced
3 medium sized carrots, peeled and sliced 1/4 inch thick
2 stalks celery, chopped
2 cups corn, frozen
2 cans diced tomatoes
2 tablespoons fresh parsley, chopped

  1. In a large stock pot, over medium heat, add the olive oil and onions and cook until the onions are translucent.
  2. Add the minced garlic, chili powder, cumin, salt, and black pepper. Saute for just one minute.
  3. Add the vegetable stock and water. Stir to evenly disperse the spices and onions throughout the liquid.
  4. Next, add the tomato paste, potatoes, carrots, and celery. Stir well and place a lid on the pot. Allow to cook for 20-30 minutes, depending on how long it takes the carrots and potatoes to become fork tender.
  5. Finally, add in the frozen corn and the canned diced tomatoes. Allow the soup to return to a low boil. Place a lid back on the pot and continue to simmer for 15 minutes.
  6. Turn off the heat. Stir in the parsley and allow the soup to sit for 5 minutes before serving.

Original Recipes visit: Mexican Vegetable Soup @

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