Mexican Vegetable Soup with Cilantro Pesto
Serves: 8
Prep Time: 30 min
Cook Time: 40 min
Ingredients
1/2 Cup
Water
1
Onion, chopped
1
Red bell pepper, chopped
2
Leeks, white part only, thinly sliced
1 Tsp
Garlic, minced
8 Cups
Vegetable broth
14.5 Ounce Can
Mexican style stewed tomatoes
4 Ounce Can
Chopped green chilies
8 Ounce Can
Tomato sauce
1
Whole dried chipotle chile
1 Tsp
Chili powder
1 Tsp
Oregano
1/2 Tsp Or To Taste
Tabasco sauce
1
Zucchini, chopped
15 Ounce Can
Pinto beans, drained and rinsed
1 Cup
Savoy cabbage, chopped
1 1/2 Cups
Kale, chopped
1 1/2 Cups
Frozen corn kernels
1 Cup
Small uncooked pasta, such as orzo
Cilantro Pesto:
1 Cup
Packed cilantro leaves
1 Tbsp
Raw cashews
1/2 Tsp
Garlic, minced
1 Tsp
Lime juice
2 Tsp
Water
Directions
1
Place the water in a large pot with the onion, bell pepper, leeks and garlic. Cook, stirring frequently, for 7 minutes. Add broth, tomatoes, green chilies, tomato sauce, chipotle chile, chili powder, oregano and Tabasco sauce. Bring to a boil, cover, reduce heat and cook over low heat for 10 minutes. Add vegetables and beans. Cook for 10 minutes. Add pasta and cook for an additional 4-8 minutes, until pasta is tender. Remove whole chipotle before serving. Stir 1-2 teaspoons of cilantro pesto (recipe follows) into each bowl before eating, if desired.
2
Cilantro Pesto:
Place cilantro in blender or food processor and process until chopped. Add remaining ingredients and process until well mixed.
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