Mexican Vegetable Soup With Lime & Avocado
Created by dienia b on April 22, 2015
- Servings: 8
- Prep Time: 30m
- Cook Time: 60m
- Recipe #18577
Ingredients
- 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
How to Make
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Step 1: Heat the oil in a soup pot, add onion, garlic, and salt, and cook over medium-low heat until the onion softens.
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Step 2: Add the herbs ,spices corn, cauliflower ,carrots, beans, and tomatoes; add stock and simmer.
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Step 3: After 30 minutes add the hominy and then gradually stir in the chilpotle chilies to taste. Cook another 25 minutes;
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Step 4: Then taste for salt.
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Step 5: Ladle the soup into bowls; garnish with the avocado and cilantro leaves.
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Step 6: Serve the lime on the side.
Nutritional Facts
- Serving Size: 1 (629.6 g)
- Calories 454.3
- Total Fat - 24.2 g
- Saturated Fat - 7.5 g
- Cholesterol - 108.6 mg
- Sodium - 1046.2 mg
- Total Carbohydrate - 23.9 g
- Dietary Fiber - 7.6 g
- Sugars - 7.7 g
- Protein - 39 g
- Calcium - 116.2 mg
- Iron - 5.4 mg
- Vitamin C - 95.2 mg
- Thiamin - 0.3 mg