Sunday, November 15, 2015

Soup of the Day... Mexican Vegetable Soup with Lime and Avocado

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Mexican Vegetable Soup
with Lime and Avocado 

Recipe adapted from The Greens Cook Book

Serves four to six. 


1 tablespoon light olive oil 

1 medium red onion, finely diced ... 

2 cloves of garlic, finely chopped 

1/2 teaspoon dried oregano 

1/2 teaspoon salt 

2 carrots, cut into 1/4-­inch ­rounds 

8 ounces green beans, tipped and cut into 1 inch pieces 

2 medium tomatoes, peeled, seeded, and chopped 

6 cups of veg stock

1/4 cup cooked hominy 

2 teaspoons chipotle chilies, minced 

1 avocado, peeled and sliced 

cilantro leaves, for garnish 

6 wedges lime 

Directions ­ 

Warm the oil in a soup pot, add onion, garlic, oregano, and salt, and cook over medium-­low heat until the onion softens.­ Add the carrots, beans, and tomatoes; pour in the heated stock and simmer.­ After 20 minutes add the hominy and then gradually stir in the chipotle chilies to taste.­ Cook another 5 minutes; then taste for salt.­ Ladle the soup into bowls; garnish with the avocado and cilantro leaves. Serve the lime on the side. 

(Note from Granny: the person who shared this recipe did not include canning instructions... should you choose to can it, I would leave out the avocado, cilantro and lime until opening to serve. I'd process it according to corn time... hominy is a corn product... 55 minutes for pints, 85 minutes for quarts at 10 lbs. pressure, adjusting pressure according to altitude.)

Tomorrow's Soup of the Day... Moroccan Style Chick Pea Soup

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