Soup "Mexico"

Category: First meal
Kitchen: mexican
Soup Mexico

Ingredients

Mushroom broth from forest mushrooms 1.5 l
or
mushroom broth Soul of lunch: Porcini mushrooms ( 2 pcs.
Frozen vegetable mix 3/4 pack
Pumpkin 80 gr.
Canned beans 5 tbsp. l.
Bulb onions 1-2 pcs.
Garlic (for cooking) 1 slice
Hmeli-suneli 1/2 tsp
Tomato paste 1.5 tbsp. l.
Salt pepper taste
Vegetable oil 2 tbsp. l.
Basil, dill, cilantro, celery (leaves), etc. (for cooking) taste
For serving:
Garlic, herbs taste
Hot sauce (read the recipe!) taste

Cooking method

  • Who said vegetable soups are not tasty? Try the Mexico Soup! Light, dietary, but at the same time tasty, satisfying, and even quick to prepare!
  • About products.
  • This recipe is for a 3L pot, making 8 servings. The recipe uses a frozen vegetable mix (I usually use Four Seasons, but there are others). The pumpkin can be used both fresh and frozen. You can take any canned beans (I use "Beans in Chili Sauce", it is practically not spicy or baked beans in tomato sauce). Mushroom broth can be used either pre-made from wild mushrooms or as a ready-made jelly. You can take any greens, but the main thing that significantly affects the taste of the dish - basil (preferably green) and cilantro - is not advisable to exclude from the recipe. Use vegetable oil according to your taste - olive or sunflower.
  • !!! The frozen mixture "Mexican" can be replaced with fresh products (the mixture includes: corn kernels, fresh green peas, carrots, green beans and red peas), but, firstly, this will practically not affect the taste, and secondly, find selling unfrozen fresh green peas and green beans is quite difficult. In addition, the cooking time will naturally increase.
  • Cooking.
  • 1. Prepare hot water in advance, about 2 liters (just boil in a kettle or a separate saucepan).
  • 2. Chop the onion finely. Pour vegetable oil into the saucepan in which the soup will be cooked, put onions and sauté over low heat for 3-4 minutes.
  • !!! Note! This item is designed to cook soup in a stainless steel pot with a thick, heat-retaining bottom. For pots enameled or with a thin bottom, what is prescribed in this paragraph may not work; in this case, sauté the onions separately in the skillet!
  • 3. If you are using wild mushroom broth, pour it into the pan with the onion, and if Knorr mushroom broth (in the form of jelly), pour in 1.5 liters of hot water and put 1 pc. broth. Put the Mexican vegetable mixture into a saucepan, add the hops-suneli, salt a little. Please note that when using "Knorr" broth, you do not need to salt the soup, there is enough salt in the broth! Next, cook over low heat for 7-8 minutes. During this time, cut the pumpkin into small cubes, chop the garlic finely, chop the greens finely.
  • 4. Put pumpkin, garlic, beans, tomato paste, herbs, black peppercorns and 1 more in a saucepan. mushroom broth (if using "Knorr"). Add more hot water (you should get 3 liters of soup), mix well and cook after boiling over low heat for another 5 minutes, then remove from heat and let it brew for 10 minutes.
  • 5. When serving, add some fresh chopped herbs and garlic to the soup bowls. And most importantly, since the soup is still "Mexican", and Mexican cuisine is quite spicy, if you wish, you can add (right to the plate) any sauce based on "Chili" pepper (personally, I always use the sauce "Bamboo stalk. Chile sharp. Fire series. ").
  • Bon Appetit!

The dish is designed for

8 servings

Time for preparing:

40 minutes

Note


There is a second version of such a soup, only it will no longer be "Mexican"; but in principle, the main thing is not the name, but the fact that it is tasty and healthy. In this variant, the Mexican vegetable mixture is not used.Instead, another mixture is prepared (already by hand!), Which includes red bell peppers, broccoli, green beans, carrots. All this is cut into small pieces (cubes) and put into the soup instead of the Mexican mixture (see point 3). In addition to (or instead of) hops-suneli, you can use ready-made seasonings such as "Mix of Italian herbs", "Provencal herbs", but this already depends on your taste. Otherwise, the second option nothing does not differ from the first option, that is, everything else - the method of preparation, the products - remains unchanged. When serving in the second version, you can add a little sour cream (optional).

And the last thing. Few people will immediately guess that this soup is not made with meat broth (especially since it seems to be low in calories!), But this is practically not noticeable !!!

please
The soup is very beautiful, and the description is delicious!
TID-SDA
And most importantly, hardly anyone who eats this soup will understand that this is not all about meat broth; And what is most interesting, the soup turns out to be quite satisfying! And what is very important: this soup is very good for those members of your family who have problems with the gastrointestinal tract (checked !!!!!!!)!
IvaNova
The soup attracted by the combination of vegetables and legumes. I cooked "based on" - some frozen products, some fresh ones, corn / peas / beans - canned food. Cooked on a decoction of wild mushrooms and chicken broth. Delicious in any scenario. Thanks for the recipe!
IvaNova
Made a soup from a note, replacing the green beans with frozen peas.
Also a very decent soup, but less "Mexican"))
Thanks again!
Soup Mexico

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