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Mexican Tomato Soup

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Soups

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schedulePrep 0 min local_fire_departmentCook 0 min groups6 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4524818

License: CC BY-SA 4.0 · Wikibooks contributors

#mexican #recipes for soup #recipes using corn #recipes using leek #recipes using red bell pepper #recipes using sugar #recipes using tomato juice #recipes with metric units #very easy
Soup Mexican

Ingredients

Scale
  • About ½ litre tomato sauce, tomato purée, or similar
  • 2 large onions or equivalent
  • 2 red bell peppers
  • 2 tomatoes
  • Onion or leek greens
  • 1 can of sweet corn
  • ¼ cup (60 ml) vegetable or olive oil
  • Salt
  • Sugar
  • More vegetables according to your taste

Directions

  1. Cut onion fine and fry lightly in a large saucepan with a bit of oil.
  2. Add vegetables, roughly in the order you find logical (ie, tomatoes don't take long, peppers can be there from the start).
  3. Add about ½ teaspoon salt, adjusting to taste. The salt will extract water from the vegetables and make them 'stew' faster. You can cover the pot if it goes slowly—once again, this slows the evaporation and allows the vegetables to cook in the water they lose themselves.
  4. Add tomato sauce and corn.
  5. Add salt and sugar to taste. Be bold; tomato sauce takes a lot of salt and at least a heaping teaspoon of sugar to taste right. If unsure, separate a small amount and try adding more salt—you will see the tastes changes significantly.
  6. Serve with tortilla chips, or toasted bread if not available.

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