Mexican Soup

In our house typically soup is not considered a “dinner” item. To me soup can be served as an appetizer or an entree.  On this occasion my husband was away on business so I made soup as an entree (for myself).  This dish is also a way to take full advantage of having less clean up and enjoy leftovers for lunch the following day.  It is not exactly a gourmet dish but it is good for a quick and easy way to use up any leftover veggies.  

1 zucchini, cut into 1/2 inch pieces
1/2 medium onion, chopped
1 carrot chopped
1 garlic clove, chopped

4 cups of veggie stock
1/4 cup of quinoa, rinsed

1 cup of cooked black beans (canned works fine too)
1 cup of canned or frozen corn

1 cup of kale, chopped

1 cup of spinach

1 cup of salsa (recipe to follow) (store bought from the produce dept would work well too)

  1. Set a pot on low heat and add zucchini, onion, carrot and garlic and add approximately 1/4 cup of stock  to the veggies and let them steam until soft.   
  2. Add the quinoa and stir
  3. Add the stock and bring to a boil and reduce heat to a low simmer for approximately 10 minutes
  4. Add the black beans, corn and kale and cook for 2 minutes
  5. Add the spinach and salsa and simmer until heated through.  Serve immediately.  
*A bit of avocado and fresh cilantro would make a nice garish.

1 tomato chopped
1/2 onion chopped
1 clove of garlic, chopped
1/2 (or 1 whole if you like spicy) jalapeno, chopped
1/2 cup of cilantro
juice of 1 lime
1/4 t of ground cumin
Salt and pepper to taste

Chop all ingredients and stir in a bowl.  Add salt and pepper to taste.

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