Wednesday, October 24, 2012

Mexican Vegetable Soup with Avocado

Like so many other children, I grew up on Campbell’s soup.  I’m not sure why.  Perhaps it was just due to good marketing on the part of Campbell’s.  Whatever the reason, we all seemed to learn that a grilled-cheese sandwich was not complete without an accompanying bowl of Campbell’s tomato soup.  In addition to tomato, I loved the vegetable soup. It's kind of funny, because I don’t remember liking anything else with the word “vegetable” in it.  As an adult, I have learned to love vegetables, but ironically I don’t often find a vegetable soup that satisfies me.  They are usually too bland and watery. To solve this dilemma, I created this recipe for a hearty vegetable soup with bold southwestern flavors.  I find that it is the perfect thing to warm and comfort me on a crisp evening.

Serves 4-6 people

1 teaspoon olive oil
1 medium onion, diced
2 green bell peppers, diced
3 cloves of garlic, minced
3 carrots, diced
1 teaspoon dried Mexican oregano
4 large tomatoes, chopped
1/2 teaspoon salt
juice from half a lime
1 teaspoon chipotle chilies in adoba sauce, minced
1 29-oz can white hominy
4 cups of low-sodium chicken broth (vegetable would work too)
water (up to 2 cups)

1 avocado, peeled and sliced
nonfat plain Greek yogurt, for topping
cilantro leaves, for garnish

Warm the oil in a large pot over medium-high heat, add onion and bell pepper.  Saute until vegetables begin to brown.  Add carrots, garlic and oregano; saute for 2-3 minutes.

Add tomatoes, salt and chipotle chilies. Saute until tomatoes soften and give off their juices.
Add hominy and broth, bring to a boil.  Reduce heat and simmer, covered, for 20 minutes. If amount of liquid is insufficient, add water (amount of liquid will vary depending on juiciness of tomatoes).

After 20 minutes, add lime and adjust seasoning with additional salt.

Top with nonfat plain Greek yogurt, avocado and cilantro.  Serve with warm corn tortillas.  

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