This is by far the BEST Vegetable soup – a classic, hearty Mexican soup with tomatoes, swiss chard, zucchini, carrots, leeks and pasta.
Course:
Soup
Cuisine:
Mexican
Servings: 6 people
-
32
oz
container chicken broth
or vegetable broth for vegetarians
-
2
tsp
olive oil
-
1
large carrot
diced
-
1
large zucchini
diced
-
2
leeks
sliced
-
1
bunch Swiss Chard
stems removed and leaves torn into 2-in pieces
-
1
16 oz jar Molli Veracruz cooking sauce – tomatoes, morita chiles, and green olives
-
1/2
tsp
kosher salt and fresh black pepper
-
2
cups
cooked small pasta such as macaroni
al dente (or GF pasta)
-
1
avocado
diced for garnish
Slow Cooker Directions:
-
Place broth, carrot, leeks, swiss chard, and Molli Veracruz sauce in slow cooker. Cover and cook on low for 4 to 6 hours.
-
Forty minutes before the soup is done cooking, add zucchini and cooked pasta. Cover and cook 30 more minutes. Season to taste with salt and black pepper.
-
Ladle bowls and top with diced avocado if desired.
Stove Top Directions:
-
Place broth, carrot, leeks, swiss chard, and Molli Veracruz sauce in a large pot. Cover and cook over medium-high heat for 20 minutes.
-
Add zucchini and cooked pasta. Cover and simmer until zucchini is tender, about 8 minutes. Season to taste with salt and black pepper.
-
Ladle bowls and top with diced avocado if desired.
Instant Pot Directions:
-
Place broth, carrot, leeks, swiss chard, and Molli Veracruz sauce in an Instant Pot. Cover and cook high pressure for 20 minutes.
-
Quick release, add zucchini. Cover and cook high pressure for 4 minutes.
-
Quick release, add cooked pasta. Season to taste with salt and black pepper.
-
Ladle bowls and top with diced avocado if desired.