Mexi Stroni Soup Food
MEXI-STRONI SOUP
If you're a fan of classic minestrone but love bold Mexican flavors, this soup's for you! It's pumped up with spices, veggies, and pasta for a filling bowl of fun. -Darlene Island, Lakewood, Washington
Provided by Taste of Home
Categories Lunch
Time 7h55m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 18
Steps:
- Place first 11 ingredients in a 6- or 7-qt. slow cooker. Cook, covered, on low until meat is tender, 7-9 hours. Stir in zucchini, cabbage, celery, beans and pasta. Cook, covered, on high until vegetables and pasta are tender, 30-45 minutes, stirring occasionally. Stir in cilantro.
Nutrition Facts : Calories 249 calories, Fat 5g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 816mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 6g fiber), Protein 21g protein. Diabetic Exchanges
MEXICALI SOUP
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
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
STROGANOFF SOUP
My husband and I share a love for all kinds of soup and came up with this delicious recipe together. It really does taste like beef Stoganoff. With a crusty roll, it's a satisfying meal in itself.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a 3-qt. saucepan, cook beef and onion in butter over medium heat, until meat is browned. Stir in the water, milk, tomato paste and bouillon. Add mushrooms, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat is tender. , Combine evaporated milk and flour until smooth. Gradually add to soup. Bring to a boil; cook and stir for 2 minutes until thickened. Add noodles; cook until heated through. Remove from the heat; stir in sour cream.
Nutrition Facts : Calories 314 calories, Fat 13g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 935mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 2g fiber), Protein 17g protein.
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THE 11 BEST MEXICAN SOUPS & STEWS - AMIGOFOODS
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- Menudo. The origins of Menudo are difficult to trace back to a specific region of the country. However, as it stands, it is one of the most popular Mexican soups around.
- Pozole. Pozole is a soup that is on the thin side. Its rich tastes are derived from chilly and pork. What’s interesting about this soup is that due in part to its controversial origins, it is open to interpretation.
- Chicken Tinga. The first stew on the list comes via a dish called chicken tinga. This dish capitalizes on smoky flavors to bring the stew to life. Chicken and chipotle peppers are the two main components of chicken tinga.
- Chicken Tortilla Soup. The most remarkable aspect of traveling and discovering new culinary cultures is attempting to replicate them at home. The chicken tortilla soup is one of the simplest and most satisfying dishes to recreate at home.
- Caldo de Res. Caldo de res is the perfect hearty dish on cold winter nights to get you feeling warm again. Although cold winter nights are rare in Mexico, there’s no reason not to try this dish out in your own climate.
- Caldo de Siete Mares. Finally, we have a soup that features a primary ingredient other than meat or vegetables. Seafood is the main attraction of the Caldo de Siete Mares.
- Mole de Olla. Mole de olla is meant to be served piping hot. Thus one would expect it to be eaten on cold days. However, locals in the southern and central Mexican regions choose to eat this particular soup on scorching days.
- Birria. Nowadays, when birria is made, beef is used as the main ingredient. When the dish originated in Mexico, a lamb was used as the main focus of the dish.
- Lime Soup. Lime soup is undoubtedly the least complex soup on this list. Despite the ease with which you can make the soup, it reigns supreme in the freshness of flavor.
- Caldo de Pollo. Caldo de Pollo is a healthy and nutritious Mexican soup made with chicken and vegetables. It’s chunkier than the regular version of chicken soup since the veggies are in heartier cuts.
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1-1/2 pounds beef stew meat (1-inch pieces) 1-1/2 cups shredded carrots; 1/2 cup chopped onion; 1 jalapeno pepper, seeded and minced, optional; 1 teaspoon ground cumin
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Mexi-Stroni Soup PREP: 25 min. • COOK: 71/2 hours MAKES: 10 servings (33/4 qt.) - —Darlene Island, Lakewood, WA If you’re a fan of classic minestrone and love bold Mexican flavors, this soup’s for you! It’s a fill-you-up bowl of fun. 11/2 lbs. beef stew meat (1-in. pieces) 11/2 cups shredded carrots. 1/2 cup chopped onion
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MEXI-STRONI SOUP
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