Nachos serve as croutons for this stable vegetable soup and are highly valued throughout Mexico. You can also add cheese and let it melt.
material: For 4-6 people
- 2 tablespoons virgin olive oil or vegetable oil
- 1 onion (chopped), 4 garlic cloves (chopped)
- 1/4 to 1/2 teaspoon powdered cumin
- 2 to 3 teaspoons lightly ground chili pepper or New Mexico.
- 1 carrot sliced
- 1 buttery potato, diced
- 350 g fresh or canned tomatoes (diced)
- 1 zucchini, chopped
- 1/4 small cabbage (shredded)
- 1 cup vegetable or chicken soup
- 1 ear of corn or 4 tablespoons canned corn kernels
- Approximately 10 chopped mung or pinto beans
- salt and pepper
- 4-6 tablespoons chopped fresh coriander
Accompanied by:
- Your favorite sauce or chopped fresh chili pepper, to taste
- nachos
Preparation:
Heat the oil in a deep frying pan or casserole dish. Sauté the onions and garlic for a few minutes until soft.
Add cumin and chili pepper. Add carrots, potatoes, tomatoes, zucchini, and cabbage. Fry everything for 2 minutes, stirring occasionally.
Pour in the soup. Cover the container and simmer over medium heat for 10 to 15 minutes or until the vegetables are tender.
Add more broth as needed and add corn and beans. Continue cooking, stirring, for another 5 to 10 minutes or until beans are tender.
Season with salt and pepper, keeping in mind that nachos can be salty.
Serve the soap in a bowl and sprinkle the coriander on top. Add a little sauce and some nachos to each bowl.
