Super Bowl Mexicali Soup

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Feb 042012

Wow, what a snowy weekend to make up a big batch of soup for friends after a great cross country ski trip up the high line trail. Here’s one that always warms the heart and has been a favorite of many of my customers. This is one can be made for your vegetarian friends by substituting vegetable protein crumbles in place of pork or other meats. Make a double batch because your friends are going to love it!

4 Tbsp olive oil

1 Tbsp garlic clove

2 Large yellow onion

In a large 6 quart pot, saute ingredients until onions are tender.

Add 8 cups of hot water

2 Tbsp of vegetable broth.

2 cups diced celery

2 Med. sliced jalapeno peppers

1 – 15 oz. can whole black olives, slightly diced

2 – 4 oz cans of diced green chilies

2 -28 oz. cans of crushed tomatoes

3 Tbsp Mexican seasoning

2 Tbsp Cilantro

3 Tbsp Cumin

2 Tbsp Oregano

Bring ingredients to a boil and turn heat to low. Add 4 more cups of hot water and add these remaining ingredients.

1 cup instant rice, slice one medium zucchini

1 Med. Zucchini, rounds sliced in half

2 Cups frozen corn

1 lb. of cooked and shredded pork. (For vegetarians, add Vegetable Protein Crumbles only when ready to serve to preserve it’s consistency.

Bring to a boil, reduce heat and serve. Top with shredded cheese.