Savor the Warmth: A Quick & Easy Mexican-Style Pasta Vegetable Soup
As the cold weather sets in, there's nothing quite like a steaming bowl of soup to warm your soul and comfort your family. This season, elevate your soup game with a delightful Mexican-style pasta vegetable soup that's not only easy to make but also brimming with vibrant flavors. Perfect for those chilly evenings or when the family is feeling under the weather, this recipe offers a nourishing and heartwarming meal that you can easily prepare and even freeze for later.
The heart of the soup is built upon a robust broth made by adding water, your choice of bouillon, and a can of crushed tomatoes. To this, a hint of green chile gives the soup a Mexican flair. As the pot comes to a vigorous boil, frozen green beans, corn, fresh zucchini, a bay leaf, and Mexican oregano join the mix, enhancing the soup's texture and flavor profile. The ingredients simmer together, melding into a harmonious blend that's both nourishing and satisfying.
This Mexican-style pasta vegetable soup is not complete without the perfect accompaniment—a toasted buttery bolillo. Lightly buttered and pressed on a griddle, the bolillo becomes a crispy, golden treat that pairs wonderfully with the soup. Topped with red pepper flakes and Cotija cheese, it adds a delightful crunch and savory flavor that complements the soup's comforting broth.
In just a short time, you've created a dish that's not only visually appealing but also soul-satisfying with every bite. Each spoonful is a burst of bold, vibrant flavors that promise to delight your taste buds and warm your heart. Whether served on a weekday night or shared with loved ones over the weekend, this soup is bound to become a staple in your culinary repertoire. Enjoy the warmth and comfort it brings, and don't forget to share your own variations and additions. Buen Provecho!
Ingredients:
7 Cups Water
1/2 Tbsp Olive oil
1 TBSP Butter
1/2 onion, diced
2 carrots, cubed
2 celery stalks, diced
3 garlic cloves, minced
4 Tbsp Bouillon powder (your favorite flavor)
1 (14 oz) can crushed tomatoes
1 (4 oz) can green chiles
1 cup corn (frozen, canned, or fresh)
2 cups green beans (frozen, canned, or fresh)
1 zucchini, diced
1 bay leaf
Mexican oregano, to taste ( 1 TBSP)
1 cup pasta (your choice)
Salt and black pepper, to taste
1/4 cup of Cilantro (optional)
Optional for Serving:
Bolillo (Mexican bread roll)
Butter for toasting
Crushed Red pepper flakes
Cotija cheese
Instructions:
Place a pot on medium heat and allow it to warm up for about 30 seconds. Add olive oil and butter to the pot.
Add onions, carrots, and celery to the pot. Season with salt and black pepper. Cook for about 6 minutes, stirring occasionally, until the vegetables begin to soften.
Once the vegetables are soft, add the pasta. Cook until it’s slightly golden, giving it a gentle fry. Add minced garlic and mix well.
Add water to the pot and season with your favorite bouillon. Stir in crushed tomatoes and green chiles.
Raise the heat to achieve a roaring boil. Add corn, green beans, diced zucchini, a bay leaf, and a sprinkle of Mexican oregano. Stir well.
Once boiling, lower the heat, cover the pot with a lid, and let it simmer for 15 minutes.
The soup is ready to be served. For an enhanced experience, serve with a toasted buttery bolillo. Lightly butter the bolillo and toast it until crispy. Optionally, top with red pepper flakes and Cotija cheese.
This soup is quick to make, full of bold, vibrant flavors, and perfect for a comforting meal any night. Enjoy the soul-satisfying comfort with every bite!
Tip:
-If you anticipate leftovers or have a large family, consider doubling the recipe. This soup is even better the next day as the flavors meld together.
-Feel free to add additional vegetables to the soup according to your preference. This recipe is versatile and can be customized to include whatever veggies you have on hand.