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Mexican Vegetable Soup
Yield: 5 qt. or 20 servings, 1 cup each
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trial recipe |
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full recipe |
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Makes 1 qt. or 4 servings: |
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Makes 5 qt. or 20 servings: |
| ingredients |
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weights |
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measures |
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weights |
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measures |
| Old-fashioned oats |
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- |
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3 Tbsp. |
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3 oz. |
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1 cup |
| OSCAR MAYER Bacon |
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1 oz. |
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1 slice |
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5 oz. |
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5 slices |
| Onions, chopped |
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1 oz. |
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1/4 cup |
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5 oz. |
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1-1/4 cups |
| Celery, chopped |
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1 oz. |
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1/4 cup |
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5 oz. |
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1-1/4 cups |
| Minced garlic |
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- |
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2 cloves |
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1/2 oz. |
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10 cloves |
| Water |
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2 lb. |
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1 qt. |
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10 lb. |
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1-1/4 gal. |
| CUSTOM CULINARY® GOLD LABEL® Savory Roasted™ Chicken Base |
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- |
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2 Tbsp. |
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3-3/4 oz. |
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1/3 cup |
| Large plum tomatoes, roasted, peeled and chopped |
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10 oz. |
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3 each |
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3 lb. + 2 oz. |
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15 each |
| Frozen corn |
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2 oz. |
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1/2 cup |
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10 oz. |
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2-1/2 cups |
| Green chilies, roasted, peeled and chopped |
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1 oz. |
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2 each |
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5 oz. |
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10 each |
| Blue corn tortillas (6 inch) |
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2 oz. |
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2 each |
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10 oz. |
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10 each |
| Yellow corn tortillas (6 inch) |
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1 oz. |
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1 each |
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5 oz. |
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5 each |
| Fresh oregano (Mexican), chopped |
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- |
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1 tsp. |
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- |
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1-1/2 Tbsp. |
| Fresh thyme, minced |
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- |
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1/2 tsp. |
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- |
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2-1/2 tsp. |
| Ground cumin |
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- |
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1/2 tsp. |
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- |
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2-1/2 tsp. |
| Ground coriander |
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- |
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1/4 tsp. |
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- |
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1-1/4 tsp. |
| Ground allspice |
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- |
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2 dashes |
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- |
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1/4 tsp. |
| White pepper |
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- |
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2 dashes |
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- |
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1/4 tsp. |
| Cilantro sprigs |
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- |
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4 each |
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- |
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20 each |
Toast oats in 350°F-standard oven for 5 min. or until golden brown, stirring occasionally; set aside. Cut bacon crosswise into thin slices. Saute in large stockpot until crisp. Remove bacon from stockpot with slotted spoon, reserving drippings in stockpot; set aside.
Add onions, celery and garlic to reserved bacon drippings; saute until vegetables are tender. Return bacon to stockpot along with the water, chicken base, tomatoes, corn and chilies; mix well. Bring to boil on medium-high heat. Reduce heat to medium-low; cover. Simmer 20 min. Meanwhile, spray both sides of tortillas lightly with cooking spray. Cut into thin strips; spread into shallow baking pans. Bake in 350°F-standard oven for 10 min. or until crisp. Set aside until ready to use.
Add oats, oregano, thyme, cumin, coriander, allspice and pepper to soup; stir. Cook an additional 10 min., stirring occasionally.
For each serving:
Portion 1 cup of the soup into serving bowl. Garnish with tortilla strips and a cilantro sprig.
Make-Ahead:
Baked tortilla strips can be stored in a tightly covered container in cool dry place for several days.
Nutrition Information Per Serving: 140 calories, 6g total fat, 1.5g saturated fat, less than 5mg cholesterol, 1040mg sodium, 22g carbohydrate, 3g dietary fiber, 4g sugars, 5g protein, 10%DV vitamin A, 25%DV vitamin C, 4%DV calcium, 6%DV iron.
GOLD LABEL SAVORY ROASTED is a registered trademark of Custom Culinary Corp.
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