Healthy Mexican pasta and veggie soup
This healthy Mexican pasta and veggies soup is a must in every Mexican home. It is the kind of soup that heals, nourishes, and makes everybody happy.
- 5 medium tomatoes
- 1/4 small onion
- 2 garlic cloves
- 1/2 teaspoon salt
- 1 tablespoon oil
- 4-6 cups water
- 3 large carrots peeled and diced
- 1½ cup frozen peas
- 1/4 cup small pasta
- 1 sprig of cilantro
- 1½ cups cooked chickpeas
- 3 cups of kale washed and chopped
Blend the tomato, onion, and garlic together with the salt.
In a pot add the tablespoon of oil and pour the tomato mixture, let it simmer for 7-10 minutes.
When the tomato and aromatics mixture changes color to a strong red, add the 4 cups of water, carrots, peas, a sprig of cilantro and pasta.
When the pasta is cooked, add the chickpeas and kale.
Serve when the kale leaves begins to wilt.
Check for seasoning and adjust if necessary. Add more water if the soup needs it.
Serve with lemon juice.
Serving: 234gCalories: 182kcalCarbohydrates: 30gProtein: 9gFat: 4gSaturated Fat: 1gSodium: 244mgPotassium: 613mgFiber: 7gSugar: 7gVitamin A: 9183IUVitamin C: 65mgCalcium: 101mgIron: 3mg
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.