This soup is an easy way to use up extra vegetables you have at home.
What You'll Need
- Sharp knife
- Cutting board
- Large pot with lid
In a blender: add tomatoes, onion, garlic, salt, and ¼ cup of water and blend well.
In a large pot, over medium heat: heat olive oil.
Add sauce (from step #1) and bring to a simmer.
Add cut carrots, chayote, zucchini, chard, chicken broth and 2¼ cups of water.
Bring to a boil, cover, bring heat down to medium-low; cook until vegetables are tender but still crisp.
Turn heat off, add cilantro, cover and let sit for 2 minutes.
To garnish and add flavor: top individual portions with sliced avocados, cotija cheese or fresh lemon juice.
Cut this recipe in half to save money.
Nutrition Info and more
Serving size:Total calories: