Mexicali Vegetable Soup Recipes
MEXICAN VEGETABLE SOUP
Make and share this Mexican Vegetable Soup recipe from Food.com.
Provided by Hadice
Categories Mexican
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 199.9, Fat 4.5, SaturatedFat 0.6, Sodium 338.7, Carbohydrate 38.5, Fiber 6, Sugar 7.5, Protein 5.3
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
MEXICALI VEGETABLE SOUP
Soup brings a family together. Make this soup and spend more time enjoying dinner than preparing it! This recipe combines ground beef with beans and mixed vegetables in a flavorful beef broth. Add a loaf of hearty bread and a salad, and you've got a well-rounded dinner that everyone will enjoy.
Provided by Allrecipes Member
Time 45m
Yield 7
Number Of Ingredients 7
Steps:
- COOK beef and onion in large saucepan until beef is browned; drain. Add broth, beans, zucchini, carrots and seasoning mix. Bring to a boil. Reduce heat to low; cook, covered, for 15 to 20 minutes.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 19.4 g, Cholesterol 27.6 mg, Fat 9.1 g, Fiber 3.7 g, Protein 11.6 g, SaturatedFat 3.7 g, Sodium 798 mg, Sugar 2.6 g
MEXICAN VEGETABLE SOUP
The ingredients list for this Mexican Vegetable Soup looks long, but it's mostly on-hand pantry spices. The soup itself only takes 35 minutes to prepare.
Provided by My Food and Family
Categories Mexican
Time 55m
Yield 6 servings, 1 cup each
Number Of Ingredients 18
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.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 900 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 3 g, Protein 5 g
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