Side Pannel
Mexican Vegetable Soup with Lime and Avocado Recipes
Mexican Vegetable Soup with Lime and Avocado Recipes
- Recipe Submitted by Whoopie on 10/19/2014
Category: Mexican, Vegetables, Soups
Ingredients List
- 1 tablespoon light olive oil
- 1 medium red onion, finely diced
- 2 cloves of garlic, finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 carrots, cut into 1/4-inch-rounds
- 8 ounces green beans, tipped and cut into 1 inch pieces
- 2 medium tomatoes, peeled, seeded, and chopped
- 6 cups of chicken stock
- 1/4 cup cooked hominy
- 2 teaspoons chilpotle chilies, minced
- 1 avocado, peeled and sliced
- cilantro leaves, for garnish
- 6 wedges lime
Directions
Warm the oil in a soup pot, add onion, garlic, oregano, and salt, and cook over medium-low heat until the onion softens.
Add the carrots, beans, and tomatoes; pour in the heated stock and simmer.
After 20 minutes add the hominy and then gradually stir in the chilpotle chilies to taste.
Cook another 5 minutes; then taste for salt.
Ladle the soup into bowls; garnish with the avocado and cilantro leaves. Serve the lime on the side.
Add the carrots, beans, and tomatoes; pour in the heated stock and simmer.
After 20 minutes add the hominy and then gradually stir in the chilpotle chilies to taste.
Cook another 5 minutes; then taste for salt.
Ladle the soup into bowls; garnish with the avocado and cilantro leaves. Serve the lime on the side.
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