MEXICAN VEGGIE SOUP RECIPE

I got hit hard with a cold last weekend and it's been lingering pretty much all week. I've really been craving our favorite veggie soup from Bahia in PB but it's too far for a trek and it can take a while (worth the wait!) so Dusty went to the store to get the ingredients and replicated it as best as he could. It turned out SO good. I could probably eat this for dinner every night. It's vegetarian and vegan friendly but I promise even meat-eaters will love it too.


INGREDIENTS:

  • (3) cloves of garlic
  • (1) yellow onion
  • (2) boxes of veggie broth
  • (3) medium organic russet potatoes
  • (1) cup of frozen organic corn
  • (2) carrots
  • (1) small can of Hatch green chilis
  • (1) 14 oz. can of roasted tomatoes
  • (2) tsp. chili powder
  • (2) tsp. majoram 
  • salt & pepper to taste
  • top with chopped cilantro, limes & avocado

PUT IT ALL TOGETHER:
We like to use our dutch oven for all of the cooking so we only dirty one pot.
  • Saut√© garlic & onion until onion is translucent 
  • Add carrots and potatoes to the pan and cook slightly
  • Add broth to the stock pot/dutch oven
  • Add the rest of the ingredients and cook on medium heat until potatoes are soft
  • Serve with chopped cilantro, limes & avocado as toppings and a warm corn tortilla on the side


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2 comments:

Jen Marie said...

This sounds lovely! But where does one get canned roasted tomatoes?

Julia Wheeler said...

Hi Jen! I use these: https://www.muirglen.com/products/fire-roasted/fire-roasted-diced-tomatoes-14-5-oz--2 and get them at our local Ralph's.

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