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.
6 people
Calories: 182kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 234g | Calories: 182kcal | Carbohydrates: 30g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 244mg | Potassium: 613mg | Fiber: 7g | Sugar: 7g | Vitamin A: 9183IU | Vitamin C: 65mg | Calcium: 101mg | Iron: 3mg