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Mexican Vegetable Soup

Lord Byron's Kitchen
  • 70 minutes
  • Serves 8

INGREDIENTS

2 tbsp

olive oil

1

large onion, (finely chopped)

3 cloves

garlic, (minced)

1 tbsp

chili powder

1 tsp

cumin

1 tsp

salt

1/2 tsp

ground black pepper

4 cups

vegetable broth

4 cups

water

4 tbsp

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 tbsp

fresh parsley, (chopped)