Mexican Vegetable Soup Food

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.

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.

MEXICAN TORTILLA SOUP

Steps:

• In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside., In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside., Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth., Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.

MEXICAN TRIPE SOUP (MENUDO) RECIPE

Steps:

• Gather the ingredients.
• In a large Dutch oven, place tripe, knuckle, water, onions, garlic , salt, coriander , oregano , crushed red pepper, and black pepper.
• Bring to a boil. Reduce heat and simmer, covered, for 3 hours, or until tripe has a clear, jelly-like appearance and veal is very tender.
• Remove veal knuckle from pot. When cool enough to handle, remove meat from bones, discard bones, and chop meat.
• Return chopped meat to soup, along with hominy.
• Bring to a boil, reduce heat, and simmer, covered, for 20 minutes longer.
• Portion into heated bowls and serve with pequin chiles or crushed red pepper to taste. Garnish with lime wedges.

MEXICAN VEGETABLE SOUP

Steps:

• Heat oven to 350ºF.
• Spread oats onto rimmed baking sheet. Bake 5 min. or until golden brown, stirring occasionally.
• Meanwhile, cook and stir bacon in large saucepan until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Add onions, celery and garlic to reserved drippings; cook and stir 5 min. or until crisp-tender. Return bacon to pan along with the water, bouillon, tomatoes, corn and chiles; mix well. Bring to boil; cover. Simmer on medium-low heat 20 min., stirring occasionally.
• Meanwhile, lightly spray both sides of tortillas with cooking spray. Cut into thin strips; spread onto baking sheet. Bake 10 min. or until crisp.
• Add oats, oregano, thyme, cumin, coriander, allspice and pepper to soup; stir. Cook 10 min., stirring occasionally.
• Serve soup topped with tortilla strips. Garnish with cilantro.

MEXICAN LENTIL SOUP RECIPE

Steps:

• Soak the lentils in water for 30 minutes then drain the water from the lentils and rinse under cold water.
• Place the lentils in a large pot. Add the 2 quarts of chicken broth and 1/2 of the white onion.
• On high bring to a boil. When the lentils have come to a boil reduce the heat to medium. Add 1 tsp. salt. Remove any foam that forms.
• Cut the strips of bacon in half.
• In a medium-hot pan, cook the bacon until it has started to brown on both sides.
• Add the browned bacon to the lentils and continue cooking over medium heat. Remove the half onion from the lentils and discard.
• Peel and chop the carrots into 1/4 in. pieces.
• Chop the onion into 1/4 in. pieces.
• Remove the seeds and chop the tomatoes into 1/4 in. pieces.
• Preheat 3 tbsps. olive oil to medium hot. Add the onion first and cook for 3 minutes until the onions just start to become translucent.
• Add the carrots and cook for 3 more minutes.
• Add the tomatoes and cook until the tomatoes are just starting to break apart.
• Add the onion, carrot, tomato mixture, and the sprigs of cilantro to the lentils and stir.
• Cook your lentils for 10 more minutes. Add water one cup at a time if the soup is too thick. Taste and add salt if needed before serving.

MEXICAN BEAN SOUP

Steps:

• Heat the oil in a large pot over medium-high heat, then add the onion and cook, stirring often for 3 minutes, or until the onions are translucent but not browned.
• Add the garlic and cook for a further minute.
• Stir in the beans, stock, chopped tomatoes, bell pepper, corn, tomato paste, cumin, paprika, oregano and chilli powder.
• Bring to the boil then reduce the heat and simmer for 12 minutes, stirring occasionally. Taste and season with salt and pepper.
• Serve in bowls, optionally topped with coriander/cilantro, lime wedges, avocado and chilli flakes.

MEXICAN VEGETABLE SOUP

Steps:

• Sauté onion and garlic, then add cumin and cayenne powders.
• Stir in carrot, potato, zucchini and cabbage and cook for 2 minutes.
• Pour in stock and tomatoes and cook until tender.
• Stir in corn and beans and cook until beans are tender.
• Turn off the heat and stir in the cilantro.
• Salt and pepper to taste.