Menestra or Sopa De Verduras (Market Vegetable Soup)
- Ready In:
- 8hrs
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 1 poblano chile, roasted, seeded, and diced
- 1⁄2 cup dried garbanzo beans
- 1 small leek, trimmed of dark green leaves, cleaned, quartered, and sliced
- 1 small white onion, diced
- 1⁄2 small carrot, peeled and finely diced
- 2 garlic cloves, minced
- 1⁄2 cup fresh corn kernels
- 2 cups finely diced mixed seasonal vegetables (zucchini, green beans, red bell pepper, yams, green cabbage, white mushrooms, peas, kale, etc.)
- 1 (14 ounce) can diced tomatoes with juice
- 2 dried bay leaves
- 1 tablespoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1⁄2 teaspoon dried thyme
- 8 cups water (or vegetable broth)
-
To Serve
- 2 guajillo chilies, stemmed and seeded
- 1 tablespoon vegetable oil
- 2 corn tortillas
- 2 ounces crumbled Cotija cheese
directions
- Combine all the soup ingredients in a 5-quart slow cooker, cover, and cook on LOW for 7 hours, checking occasionally and add more water (or broth) if needed.
- Taste and adjust the seasoning.
- While the soup cooks, make the garnishes.
- Heat a heavy skillet over med-high heat.
- Add the chiles and toast on both sides, turning occasionally and pressing down with a spatula, until dry and quite dark, but not burned.
- Remove from the pan.
- When the chiles are cool enough to handle, crumble into small pieces.
- In the same skillet, heat the oil over medium heat.
- Cut the tortillas into 1/2-inch squares and fry until crisp; drain on a paper towel.
- Serve the soup very hot, garnished with some of the fried tortilla squares, a sprinkle of crumbled chiles, and some cotija cheese.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!