San Cristobal Vegetable Soup (sopa de verdura) dedicted to Susie but for everyone

[Guest guest]

I would have never tried this recipe if Susie didn't post a past recipe using

kale and telling me how good is tasted. She's right and this soup has Swiss

chard so I ventured out again. This is a wonderful veggie soup from the book " A

Taste of Mexico. "

 

" San Cristobal Vegetable Soup "

 

3 quarts of water

1 red onion (I used a sweet brown one)

5 garlic cloves, chopped

1 cup celery, chopped

2 Tblspns. olive oil

5 Italian (roma) tomatoes, peeled and chopped

1 bunch of Swiss chard (1/4 lb.) chopped

3 carrots, chopped

1 chayote squash, chopped

1/2 cup fresh parsley chopped (I used cilantro)

1 tsp. fresh thyme or 1/2 tsp. dried

1 tsp. oregano

1 potato diced (I added this, recipe doesn't call for it)

2 small whole chipotle chiles (I used 3/4 of one, I'm scared LOL )

sea salt to taste

 

Put the 3 quarts of water on to boil. Saute onion in olive oil and then add the

garlic and celery, saute 5 mins. over medium flame. Loosen skins of the

tomatoes by putting them in the boiling water for a few minutes and them in cold

water. Peel, seed and chop the tomatoes, and add to the onion mixture, stirring

occasionally. Add the Swiss chard and continue to stir for 5 mins. Add the

remaining ingredients to the water along with the sauteed onion chard mixture to

the water, bring to boil and simmer for 1/2 hour.

Remove the chilies. If you want the soup to be spicy, blend the chiles with a

little broth and return to the soup. You can blend some of the vegetables to

thicken soup. (I added a large diced potato to mine when cooking.)

Serve hot with soft, hot tortillas and some salsa.

 

 

 

 

" Listen to my bluebird laugh. She can't tell you why.

Deep within her heart you see. She knows only crying.

Source: Bluebird by Buffalo Springfield