Mexican Soup Recipe
A spicy mexican soup, this recipe is a meat and vegetable soup made with baked ham. Prepared along with fresh veggies, the spicy mexican soup is herbed with thyme and parsley and spiced with hot green peppers and garlic.
Ingredients
1 clove garlic, peeled
3/4 teaspoon salt
4 tablespoons butter
1 medium onion, chopped
1 fresh hot green pepper, chopped
1/2 pound baked ham, chopped
1 cup chopped unpeeled zucchini squash
4 1/2 cups beef bouillon
1/4 teaspoon crumbled thyme
2 sweet red peppers, cleaned, seeded, chopped
3 tablespoons tomato paste
1 (16 1/2 ounce) can whole-kernel corn
Salt and pepper
2 tablespoons chopped fresh parsley
Directions
On cutting board sprinkle garlic with 3/4 tea spoon salt; mash with knife blade.
Melt butter in Dutch oven or soup kettle; add garlic, onion, green pepper, ham, and zucchini.
Saute over moderate heat 10 minutes.
Add beef broth and thyme; simmer 15 minutes.
Add red peppers, tomato paste, and corn (with liquid from can); stir well.
Cook 15 minutes more.
Season to taste with salt and pepper.
Garnish with parsley.
Melt butter in Dutch oven or soup kettle; add garlic, onion, green pepper, ham, and zucchini.
Saute over moderate heat 10 minutes.
Add beef broth and thyme; simmer 15 minutes.
Add red peppers, tomato paste, and corn (with liquid from can); stir well.
Cook 15 minutes more.
Season to taste with salt and pepper.
Garnish with parsley.
