Dinner for 4
Mexican Vegetable Soup
Tomatoes, vegetables, and potatoes simmer in seasoned stock for a quick Mexican-style soup.
$1.35per serving $
17 minstart to table
4servings
MexicanVegetarianVeganDairy-freeBudgetFamilyLunchesDinnersCold-weather comfortWinter
Ingredients
- 1 large tomato
- 1/4 cup white onion
- 1 large garlic clove
- 1 tbsp vegetable oil
- 3/4 cup carrots
- 3/4 cup zucchini
- 3/4 cup green beans
- 1 cup potato
- 4 cups chicken stock or vegetable stock
- 1 sprig parsley
- salt and peppers to taste (optional)
Steps
- Chop the tomato, onion, garlic, carrots, zucchini, green beans, and potato into small pieces.
- Heat the vegetable oil in a 3-quart pot over medium heat and cook the tomato, onion, and garlic for 2 minutes.
- Add the carrots, zucchini, green beans, potato, stock, parsley, salt, and pepper, then bring the pot to a boil.
- Lower the heat and simmer uncovered for 10 minutes, until the potatoes are tender.
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