Soup and Stew/

Mexican Vegetable Soup

Author: SallyK / Date: 2019-11-13 @ 09:18 am / Print Me! /

Mexican Vegetable Soup

Serves 6.

Ingredients:

  • 1 dry California chili
  • 1 c boiling water
  • 1 tsp olive oil
  • 4 green onions, sliced
  • 1 stalk of celery, cut in 1/4 inch slices
  • 1 clove garlic
  • 2 medium tomatoes, chopped
  • 2 bay leaves
  • 6 c water
  • 1 medium potato, peeled, 1/3 inch dice
  • 1 medium carrot, peeled, 1/3 inch dice
  • 1 c butternut squash, peeled, 1/3 inch dice
  • 1 c cabbage, finely chopped
  • 1/4 c cilantro, mince
  • 2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp season salt
  • 1/4 tsp black pepper
  • 1 c dry macaroni, cooked al dente

Directions:

  1. In a large, heavy pot over medium heat, sauté the green onions, celery and garlic in the olive oil for 3 minutes.
  2. Add tomatoes and bay leaves; sauté another 2 minutes.
  3. Add the water, potatoes, carrots, butternut squash, cabbage, cilantro, chili powder, salt, season salt, and black pepper. Bring to a boil.
  4. Reduce heat , cover, and simmer 20 minutes. Add cooked macaroni and heat briefly before serving. If desired, top with a sprinkling of grated Asiago cheese.