Mexican Vegetable Soup (Vegetarian)
Mexican Vegetable Soup is loaded with flavor and just the right touch of heat from the jalapenos. It includes the delightful combination of fresh corn, avocado and lime in all the right proportions.
- 1 tablespoon + 1 teaspoon virgin olive oil
- 1 pound onions, peeled and diced very small
- 2 medium carrots, peeled and sliced into ¼” slices
- 2 large cloves garlic, crushed with a press
- 1 fresh jalapeno chili, seeded and minced
- 3 or 4 limes
- ¾ pound red potatoes – scrubbed, unpeeled and cut into ¼” pieces
- 1 can (14 oz) vegetable broth (or 1¾ cups homemade vegetable broth)
- ½ teaspoon salt
- 4 cups water
- 2 cups fresh corn kernels cut from the cob (~2 to 4 ears)
- 1 cup fresh cilantro, chopped and loosely packed
- 1 firm-ripe avocado, diced ¼” chunks
- Regular Tortilla Chips, coarsely crushed
- Place oil in a large (5 to 6 quart) heavy pot and heat over medium heat.
- Add onion, carrots, garlic, and jalapeno.
- Cook, stirring occasionally, until vegetables are lightly brown ~15 minutes.
- While vegetables are sautéing, grate ½ teaspoon peel from the limes and squeeze the juice (need 1/3 cup) – set aside.
- Add potatoes, vegetable broth, water, and salt to the soup pot.
- Bring to a boil over medium-high heat; then, reduce heat to low, cover and simmer for 5 minutes.
- Add corn, cover, and simmer until potatoes are tender ~5 minutes. (Since vegetables are cut so small, cooking time is minimal.)
- Add cilantro, lime zest, and juice.
- Serve in large, main-course soup bowls.
- Top with avocado and crushed tortilla chips (optional).