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Mexican Vegetable Soup With Lime & Avocado

Here's how you make Mexican Vegetable Soup With Lime & Avocado
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  • Servings: 8
  • Prep: 30m
  • Cook: 60m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 tablespoon oil
  • 1 red (8 ounce) onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon parsley
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 whole (6 ounces) carrots (cut into 1/4-inch-rounds)
  • 8 ounces green string beans (tipped and cut into 1 inch pieces)
  • 2 tomatoes, peeled, seeded, and chopped
  • 6 cups stock
  • 1/4 cup hominy (cooked)
  • 1 head (2 1/2 to 3 pounds) cauliflower (cut in chunks)
  • 2 whole (2 pounds) corn ears (cut in six inch pieces, left on cob)
  • 2 teaspoons chilpotle chilies, minced
  • 1 avocado, peeled and sliced
  • 1/4 cup cilantro leaves, for garnish
  • 6 wedges lime
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat the oil in a soup pot, add onion, garlic, and salt, and cook over medium-low heat until the onion softens.

  • Step 2: Add the herbs ,spices corn, cauliflower ,carrots, beans, and tomatoes; add stock and simmer.

  • Step 3: After 30 minutes add the hominy and then gradually stir in the chilpotle chilies to taste. Cook another 25 minutes;

  • Step 4: Then taste for salt.

  • Step 5: Ladle the soup into bowls; garnish with the avocado and cilantro leaves.

  • Step 6: Serve the lime on the side.

We hope you enjoy this recipe!

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