Ingredients:
- 8 cups of vegetable or chicken broth
- cut all the vegetables about the same size
- 1/2 cup of small chopped carrots
- 1/2 cup of corn kernels
- 1/2 cup of Mexican squash (calabacita) cut into small pieces
- 1/2 cup of green beans cut in small pieces or peas
- 1/2 cup of chayote cut into small pieces
- 1 cup of diced tomato
- 2 garlic cloves
- 1/2 a medium size onion finely diced
- 1 celery stalk cut into small pieces
- salt
- pepper
Directions:
In a large pot pour all the chicken stock, heat on high and bring to a boil.
In a blender add the tomato, salt, pepper, garlic, and 2 cups of the chicken stock, and blend well until smooth.
Once stock is boiling, add all the vegetables and the blended tomato sauce.
Place heat to medium and simmer for about 25 minutes or until vegetables have cooked through. Add salt to taste.
Serving suggestion:
Serve warm in bowls and garnish with cilantro.