We were in search of a plant-forward soup with Mexican flavors, so we tried this recipe: https://www.karenskitchenstories.com/2023/01/mexican-vegetable-soup-with-chipotles.html We found the blogger’s recipe frustratingly incomplete (for example, she called for “some chicken broth” but did not specify the amount). Regardless, this soup was very tasty. Note: this recipe easily could be vegetarian if you use vegetable broth instead.
Our modifications: first, for the tomatoes we used 2 medium vine-ripened tomatoes (roughly diced) plus 8 oz no-salt diced tomatoes (including liquid) combined with 2 garlic cloves and 1/4 cup water (which didn’t yield enough liquid in the end, so the next time we will increase water to 1/2 cup). Second, for the chunky vegetables, we used: 1 large chayote, 2 medium carrots, 4 baby yukon potatoes (peeled), 1/2 lb green beans; and also 1 zucchini, and 1 cup each corn kernels and peas. Third, as noted earlier the recipe failed to specify the amount of chicken broth; we tentatively guessed 4 cups (1 quart), and we used no-salt chicken broth. Fortunately, we guessed correctly. Fourth, this soup took longer to cook in order for the vegetables to be tender; we ended up simmering on low for about 20 extra minutes. Finally, we added a dash of sugar and salt at the end for balance, and we garnished each serving with fresh cilantro. The smokiness of the chile en adobo adds umami. This soup would be excellent with a corn tortilla. (May 2024)
Cooking Adventures 