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Mixed Vegetable Soup |
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Serves: 4
Print this Recipe
(Sopa de Verduras)
Category: Vegetable and Bean Soups
Maria M. Merrill, a cooking instructor in San Miguel de Allende, made this soup for our last comida (mid-day meal) from the vegetables left from a week of cooking classes. The recipe evolved as she cooked the soup. If you don't have all the ingredients, follow Maria's lead and make use of the vegetables on hand.
1 tablespoon vegetable oil or olive oil
1 medium white onion, coarsely chopped
1 rib celery, cut crosswise, in 1/2-inch pieces
2 medium carrots, peeled and cut in 1/2-inch pieces
1/4 head of cabbage, coarsely chopped
1 tablespoon coarsely chopped flat-leaf parsley
1/4 cup canned tomato sauce
1 (14 1/2-ounce) can fat-free reduced-sodium chicken broth
2 medium zucchini, cut in 1/2-inch pieces
1/4 teaspoon salt, or to taste
Heat the oil in a medium saucepan, and cook the onion and celery over medium heat until barely softened, about 4 minutes. Add all of the remaining ingredients except the zucchini and salt. Bring the soup to a boil, then reduce the heat to medium-low, cover, and simmer 8 minutes. Add the zucchini and cook, partially covered, until the zucchini is tender, but not mushy, 6 to 8 minutes. Add salt. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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