Vegetarian Caldo Tlalpeño (Vegetable Soup)

Servings:

4-6

Quantity

Ingredients

1 each

White onion, quartered

2-3 each

Chipotle chiles

2 Tablespoons

Adobo sauce

1 bunch

Cilantro (reserve some for garnish)

6 cloves

Garlic, peeled

1, 14.28 oz. can

Carmelina ‘e…San Marzano® Italian Whole Peeled Tomatoes in Puree

2 quarts

Vegetable broth (or chicken broth)

To taste

Salt

1 each

Butternut squash, diced

1 each

Carrot, peeled and cut into half moons

5-6 each

Yukon Gold potatoes, diced

2 each

Zucchini, diced

1 cup

Green beans, cut 1/2" pieces

To taste

Black pepper

2 cups

Cooked rice

1 each

Avocado, sliced

To taste

Queso fresco

To taste

Lime

In a blender, combine onion, chipotle chiles, adobo sauce, cilantro with stems, garlic and Carmelina ‘e…San Marzano® Italian Whole Peeled Italian Tomatoes in Puree. Blend until smooth, about 2 minutes.
In a large soup pot, pour in blended tomato mixture and cook over medium heat, stirring occasionally; about 8-10 minutes.
Add vegetable broth and 1/2 tsp salt. Bring to a boil, then reduce to a simmer. Add squash, carrots and potatoes. Cook until potatoes are tender (about 10-15 minutes).
Add zucchini and green beans and continue to simmer for 15-20 minutes.
Add salt and pepper to taste.
Serve over rice, top with avocado, queso fresco, chopped cilantro and a lime wedge.

Recipe created by Peyton Pritikin (PritiEats) on behalf of Mangia, Inc. ™