Mexican Vegetable Soup

Posted on


2 tablespoons olive oil
1 large white onion, finely chopped
3 cloves garlic, minced
1 heaping tablespoon chili powder
1 teaspoon cumin
1 teaspoons salt
1/2 teaspoon pepper
4 cups vegetable broth
4 cups water
4 tablespoons tomato paste
4 or 5 white flesh potatoes, peeled and diced
3 medium sized carrots, peeled and sliced 1/4 inch thick
2 stalks celery, chopped
2 cups corn, frozen
2 cans diced tomatoes
2 tablespoons fresh parsley, chopped


Leave a Reply

Your email address will not be published. Required fields are marked *