Skip to main content

Kitchen Sink Mexican Soup

There is such a thing as too much of a good thing. Summer zucchini is plentiful and wasting food is not an option. Several sandwich bags full of diced tomatoes have been frozen, couple dozen have been given to friends, and lots have been turned into summer smoothies. Still, there are zucchini in the fridge and more in the garden. So even though is full on sweltering summer heat, a Kitchen Sink Mexican Soup was made for dinner because zucchini and Mexican soup go hand in hand. 

4 large carrots, sliced
3 ribs celery with leaves, sliced
1/2 yellow onion, diced 
1 T butter
32 oz broth
28 oz tomato juice (leftover from whole tomatoes used to make salsa)
2 cubes pollo de Tomate 
1 T taco seasoning 
1 T chili powder 
1 T comino
1 T minced garlic
1 large handful cilantro, chopped 
28oz white hominy with juice 
2 cups zucchini, diced
3 small potatoes, diced 
Salt & Pepper

Sauté carrots, celery, onions in one tablespoon butter.  Add remaining ingredients and cook until veggies are tender.  Season with salt and pepper to taste.

Scaled for Likability: Great
Kitchen sink meals are so good.  They combine all your favorite flavors into one dish and are a great way to use up leftover odds and ends from the fridge.  To this pot of soup spanish rice was served on the side (or in if you were me and not the kid counterpart) along with warmed flour tortillas.  Cheese could have been added or tortilla chips instead of flour tortillas but those toppings are too close to Tortilla Soup.  Leftover chicken, finely diced pieces of pork, or taco meat itself would have been good, too.

The key to this meal is fresh ingredients.  Frozen corn would be an exception but all other veggies need to be fresh.  Hominy juice can be omitted if the flavor of the juice is too strong.  White hominy was used but yellow would have been equally as good.  Its soup, play with it, love it, eat it.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green be

Papas a La Mexicana (Ranchera)

It  is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6  Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes).  Saute onions, tomatoes, jalapenos until soft.  Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water).  Bring to a boil and then add potatoes.  Cover and reduc

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over.  There are so many more potato recipes saved.  Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes.  With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive.   The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half.  Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe.  These were a family favorite for years but have long since been discounted.  Bummer.  Trying to replicate this seemed easy enough.  Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,