MEXICAN VEGGIE SOUP RECIPE
I got hit hard with a cold last weekend and it's been lingering pretty much all week. I've really been craving our favorite veggie soup from
Bahia in PB but it's too far for a trek and it can take a while (worth the wait!) so Dusty went to the store to get the ingredients and replicated it as best as he could. It turned out SO good. I could probably eat this for dinner every night. It's vegetarian and vegan friendly but I promise even meat-eaters will love it too.
INGREDIENTS:
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INGREDIENTS:
- (3) cloves of garlic
- (1) yellow onion
- (2) boxes of veggie broth
- (3) medium organic russet potatoes
- (1) cup of frozen organic corn
- (2) carrots
- (1) small can of Hatch green chilis
- (1) 14 oz. can of roasted tomatoes
- (2) tsp. chili powder
- (2) tsp. majoram
- salt & pepper to taste
- top with chopped cilantro, limes & avocado
PUT IT ALL TOGETHER:
We like to use our dutch oven for all of the cooking so we only dirty one pot.
- Sauté garlic & onion until onion is translucent
- Add carrots and potatoes to the pan and cook slightly
- Add broth to the stock pot/dutch oven
- Add the rest of the ingredients and cook on medium heat until potatoes are soft
- Serve with chopped cilantro, limes & avocado as toppings and a warm corn tortilla on the side
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