Mexican Vegetable Soup With Pasilla Strips
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 3 quarts of prepared beef stock (out of cooked neat or prepared with instant granules.)
- 2 tablespoons shredded onions
- 2 fresh carrots, sliced
- 2 zucchini, sliced
- 1 leek, sliced
- 1 mirliton, skinned and sliced (chayote)
- 1⁄2 cauliflower, heads separated in florets
- 2 ears corn, cut of in 4 or 5 thick slices
- 1 sprig fresh cilantro
- 1 parsley sprig
- 2 pasilla chiles, seeded and thinly julienned
- 1 sliced avocado
- pepper (optional)
directions
- Cook the vegetables in the prepared beef stock along with the parsley and cilantro.
- Check seasoning and if necessary add more salt and the pepper.
- Just before serving garnish with the julienned chile and the avocado.
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RECIPE SUBMITTED BY
Mexi-Rosie
Tampico, Tamaulipas
I am a 53 year old Mexican-American elementary school teacher. I enjoy reading biographies, intresting nonfiction, and also love all types of catchy upbeat music. My favorite cookbook is the "Kitchen Fair" trademark cookware recipe book in Spanish. Being bilingual and bicultural, I've come to appreciate the best of both U.S. and Mexican cuisine. I was pleasantly surprised that many, many zaar members include Mexican food as their first favorite food. I'll try to post, as time permits, some Mexican recipes (and also American) that I consider good.