Mexican Soup Recipe
Tagged in Vegetarian
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Directions
Heat oil in large saucepan.
Add onions and garlic and saut� for 2 - 4 minutes. Stir in
pepper and cumin and saut� for 1 minute.
Add squash and zucchini and saut� 1 -2 minutes.
Add water reserved from cooking beans plus additional water
to make 3 cups.
Bring to a boil, reduce heat and simmer, uncovered for 20
minutes.
Stir in beans and cilantro; cook for 5 minutes longer.
Place in 4 bowls; squeeze 1/2 lime into each bowl of soup
and stir.
Add 1/4 sliced avocado to each bowl.
Top each bowl with tortilla strips and cilantro.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion
- diced
- 2 garlic cloves
- minced
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 2 small yellow squash
- chopped
- 2 small zucchini
- chopped
- 2 cups white beans (not canned) (reserve water they were cooked in)
- additional vegetable broth or water
- 1/2 cup chopped fresh cilantro
- plus some for garnish
- 1 avocado
- sliced
- 6 corn tortillas
- baked in 350 degree oven until crisp
- and cut into strips
- 2 fresh limes
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