After growing up in a house with two boys who proclaimed anything with a liquid base to be “not real dinner” (all I have to say to that is – milkshakes. Seriously. Yes.), I always feel like I have to defend soup when placing a bowl of it in front of someone and calling it a complete meal.
The time it takes to stir and simmer and stir some more is spent building a case for it, piecing together the evidence until it is indisputable.
In the case of this Mexican vegetable soup, there’s not much to argue about in my opinion. Carrots, string beans, and chickpeas with a chipotle-tomato base.
(“Oh, so it’s a stew!,” says The.Boy. Of course! you reply, because stew is filling and manly and something worth getting excited about, at least in the world of the Y chromosome.)
And then there’s the cherry avocado on top.
Which, in my opinion, is what ties the whole thing together.
It combats the spice, while also adding a satisfying creamy bite against the backdrop of tomato’s tang.
Add a slice of sourdough on the side to sop up all of those wonderful juices, and there you have it. A complete meal.
I’m all about topping everything with an avocado these days, which is perfect timing seeing as how they are currently in season! And Avocados from Mexico has a lot of fun stuff going on right now to celebrate. Check out their Share the Avocado Love Facebook app for great ways to Share The Avocado Love! You can download free ringtones, virtual gifts, wallpapers, and blogger badges! In addition, they have an Avocados from Mexico Cafe Press store where you can purchase some awesome avocado gear, like t-shirts, coffee mugs, and this fabulous reusable shopping bag (which I just ordered!!). If you too love avocados, it’s definitely worth checking out!
One year ago…Italian Cream Puffs with Custard Filling
Two years ago…Split Pea Soup, Peanut Butter and Jelly Bars
Three years ago…Red Velvet Cupcakes with Cream Cheese Frosting
Four years ago…Caramelized Sweet Potato, Garlic and Rosemary Mac and Cheese
Mexican Vegetable Soup with Avocado
Serves 4-6, adapted from The Greens Cookbook
- 1 tbsp olive oil
- 1 medium red onion, thinly sliced
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 2 carrots, cut into 1/4-inch thick slices
- 12 oz string beans, trimmed and cut into 1-inch pieces
- 28 oz canned diced tomatoes
- 6 cups vegetable broth
- 1 (14 oz) can chickpeas
- 2 tsp chipotle chiles en adobo, minced
- 1 avocado, peeled and sliced
- Heat the olive oil in a large soup pot over medium-high heat. Add the red onion, garlic, oregano and salt. Saute until softened, about 4-5 minutes, stirring frequently.
- Add the carrots, string beans, and tomatoes. Bring to a simmer. Add in the vegetable broth and simmer for 20 minutes.
- Add in the chickpeas and chipotles. Simmer for 5 more minutes. Season to taste with salt.
- Ladle the soup into bowls and garnish with the avocado slices.