Best Mexican Vegetable Soup Recipes

CALDO DE RES (A MEXICAN BEEF -VEGETABLE SOUP)

Steps:

• Chop the beef shank into large chunks, keeping some attached to the bone.
• Sauté the beef chunks with the chopped onions, salt, and pepper.
• After the beef is browned, add the beef stock and the stewed tomatoes.
• Bring the mixture to a boil, then simmer just below the boiling point for about one hour, until the beef is "spoon tender".
• Wash the vegetables thoroughly, then cut each ear of corn and each potato into quarters.
• Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote).
• Add the vegetables to the soup.
• Chop ¼ cup of cilantro and add it to the mixture, then add water to cover the vegetables and bring the mixture to a boil.
• Reduce the heat to medium and simmer for 20 minutes.
• Cut the cabbage into ½ and then into thirds, leaving the stem of the cabbage intact.
• Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
• Serve, making sure each bowl contains chunks of all the vegetables.
• Garnish with a squeeze of lemon or lime. Serve with heated tortillas.
• Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste.

MEXICAN VEGETABLE SOUP

Steps:

• In a large soup pot over medium heat, warm oil.
• Saute onion, bell pepper and garlic until tender, about five minutes.
• Add remaining ingredients, except toppings and simmer, covered, until vegetables are tender, about 30 minutes.
• Ladle into bowls and top with a dollop of sour cream and tortilla chips.

MEXICAN VEGETABLE SOUP

Steps:

• Sauté onion and garlic, then add cumin and cayenne powders.
• Stir in carrot, potato, zucchini and cabbage and cook for 2 minutes.
• Pour in stock and tomatoes and cook until tender.
• Stir in corn and beans and cook until beans are tender.
• Turn off the heat and stir in the cilantro.
• Salt and pepper to taste.

MEXICAN BEEF VEGETABLE SOUP/CALDO MEXICANO DE RES Y VEGETALES

Steps:

• 1. In a large heavy soup pot add bones and cover with about 2 quarts of water. Add all of the onions. garlic, and sweet bell pepper. Add the salt, black pepper cover and bring to a boil. While the pot reaches boiling point. Heat a little oil in a saute pan add the stew meat and sear on all sides. Do four pieces at a time so as to get a good sear on all sides. Do all of the meat this way. Once the soup bones begin to boil add the seared meat. Let boil for about 5 minutes. Next skim the scum off the top of the surface of the water. Next cover and lower the heat and cook for about 2 1/2 hours until the meat is almost done. If water goes down add a little more water.
• 2. While the meat is cooking peel all the veggies except the squash or zuccini. Dice everything including squash into bite size pieces. Put the carrots, celery, squash, potatoes in a pot of cold water until time to add to the pot. Slice cabbage put into another bowl rinse and drain set aside. Have your ears of corn also cut across and down the cob and ready to add to the pot as well. Dice parsley and cilantro have this also ready to go into the pot.
• 3. After the meat has cooked for 2 1/2 hours remove the soup bones from the pot into a separate dish. Next drain all of the water from the veggies and add to the hot broth. Add the cabbage, corn, and parsley and cilantro. Stir well. Add the packets of Sazon seasoning, garlic powder, the can of tomato sauce. Taste the broth to see if it has enough salt and season to your liking. Now add the 5 beef bouillon cubes. I use Maggi brand bouillon cubes. You can pick them up in the ethnic part of the your supermarket. They have the Latin spices and flavored for Latino dishes.
• 4. Cover pot and cook veggies slow for about 45 minutes until just tender. Pick over the soup bones take cut out the meat and add back to the pot. While veggies are cooking cook your noodles in a separate pot. Cook until the noodles are all dente. Drain and have ready to serve into soup bowls (I never add the noodles or pasta to the soup pot as it tends to soak up the liquid and the noodles get soggy) I add to the bowl and ladle veggies and soup over the noodles. I then serve with lime/lemon wedges and tortillas or what ever type bread or crackers you like. I add a little salsa over the soup to give it a little kick. Enjoy.

MEXICAN VEGETABLE SOUP

Steps:

• Heat oven to 350ºF.
• Spread oats onto rimmed baking sheet. Bake 5 min. or until golden brown, stirring occasionally.
• Meanwhile, cook and stir bacon in large saucepan until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Add onions, celery and garlic to reserved drippings; cook and stir 5 min. or until crisp-tender. Return bacon to pan along with the water, bouillon, tomatoes, corn and chiles; mix well. Bring to boil; cover. Simmer on medium-low heat 20 min., stirring occasionally.
• Meanwhile, lightly spray both sides of tortillas with cooking spray. Cut into thin strips; spread onto baking sheet. Bake 10 min. or until crisp.
• Add oats, oregano, thyme, cumin, coriander, allspice and pepper to soup; stir. Cook 10 min., stirring occasionally.
• Serve soup topped with tortilla strips. Garnish with cilantro.

MEXICAN CHICKEN AND VEGETABLE SOUP- HOMEMADE GOURMET

Steps:

• In a soup pot, saute' carrots and celery for 5 minutes.
• Add the Taco Soup Seasoning and cooked, diced chicken and chopped vegetables, chicken broth, and Rotel tomatoes to soup pot.
• Simmer on low for 10 minutes. Add corn and cook for 10 more minutes.

MEXICAN CHICKEN VEGETABLE SOUP

Steps:

• Put the chicken broth, onion, green and red peppers, into a large soup pot.
• Bring to a boil, reduce heat, cover and simmer 15 minutes.
• Add all remaining ingredients and heat through.

MEXICAN CHICKEN VEGETABLE SOUP

Steps:

• 1. In a large soup pan, add olive oil and diced onions, diced peppers and spices. Sauté for 5 minutes.
• 2. In a separate bowl, combine chicken broth and masa harina. Whisk until combined.
• 3. Pour the Masa Harina mixture into the soup pot with vegetables and cook, stirring, until mixture has thickened--about 2-3 minutes
• 4. Add salsa and stewed tomatoes and bring to a low boil.
• 5. Add cheeses and stir until cheese is melted. Turn heat to low.
• 6. Stir in black beans, corn, and finely diced/shredded cooked chicken. Heat for about 10 minutes for all the flavors to blend.
• 7. Serve with sour cream and tortillas strips if desired.
• 8. Note: To get the cooked chicken, I cooked 1 large bone-in, skinned salted chicken breast with 1/2 cup salsa and 1/2 cup chicken broth in a covered skillet on low-med heat for 45 minutes. After it cooled, I took off the meat and diced it.