Sopa de Verduras

Ingredients

• 2 medium Mexican squash or zucchini (diced)
• 2 medium carrots (diced)
• 2 medium white potatoes (diced)
• 1 cup green beans (cut into bites)
• 3 cups cabbage (chopped)
• 2 celery sticks (diced)
• 1 bunch cilantro
• 2 medium tomatoes (cut into chunks)
• 1 small onion (cut into chunks)
• 1 garlic clove (peeled)
• 1 chipotle in adobo pepper (optional)
• 1/2 Tbsp vegetable bouillon
• 2 Tbsp olive oil
• salt and pepper (to taste)

Instructions

1. 1

   Place tomato, onion, garlic, and chipotle pepper into a blender.

2. 2

   Pour in 2 cups of water and blend at high speed for 1-2 minutes or until you’ll have a smooth sauce (strain or use as it is).

3. 3

   Heat the olive oil in a large stockpot over medium heat.

4. 4

   Add the tomato sauce and let it cook for 2 minutes.

5. 5

   Pour in 6 cups of water, add cilantro, vegetable bouillon, salt, and pepper. Bring to a boil and cook for 5 minutes.

6. 6

   Add zucchini, carrots, potatoes, celery, green beans, and cabbage. Bring to a simmer and cover loosely the pot.

7. 7

   Cook for 15 minutes mixing one or two times in between.

8. 8

   Adjust salt to taste and serve in bowls or store for later (read notes).