Mexican Vegetable Soup
Servings: 8
The pleasant flavours of Mexican Vegetable Soup are sure to keep you warm and cozy during the colder days of winter. Made with common root vegetables and flavoured with Mexican-inspired spices, a big bowl of this soup is sure to brighten even the dreariest of days.
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Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoons salt
- 1/2 teaspoon ground black pepper
- 4 cups vegetable broth
- 4 cups water
- 4 tablespoons tomato paste
- 4 medium potatoes, white flesh, peeled and chopped
- 3 medium carrots, peeled and sliced 1/4 inch thick
- 2 stalks celery, chopped
- 2 cups corn, frozen
- 5 cups canned diced tomatoes
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large stock pot, over medium heat, add the olive oil and onions and cook until the onions are translucent.
- Add the minced garlic, chili powder, cumin, salt, and black pepper. Saute for just one minute.
- Add the vegetable stock and water. Stir to evenly disperse the spices and onions throughout the liquid.
- Next, add the tomato paste, potatoes, carrots, and celery. Stir well and place a lid on the pot. Allow to cook for 20-30 minutes, depending on how long it takes the carrots and potatoes to become fork tender.
- Finally, add in the frozen corn and the canned diced tomatoes. Allow the soup to return to a low boil. Place a lid back on the pot and continue to simmer for 15 minutes.
- Turn off the heat. Stir in the parsley and allow the soup to sit for 5 minutes before serving.