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Mexican   -   Sopa Juliana   adapted from Food From My Heart by Zarela Martinez

Description
Ingredients
  • 3 Cloves Garlic -- finely chopped
  • 1 Medium Onion -- finely chopped
  • 1 Large Carrot -- finely chopped
  • 1 Medium Red Potatoes -- diced
  • 1/4 Pound String Beans -- chopped
  • 1 Pound Zucchini -- julienned
  • 1 Pound Spinach -- chopped
  • 1 Large Tomato -- roasted and chopped
  • 3 Tablespoons Olive Oil
  • 1/4 Pound Peas
  • 8 Cups Chicken Stock
  • 2 Tablespoons Worcestershire Sauce
  • Salt And Pepper -- to taste
  • 1 Large Lime -- sliced
  • 1/2 Cup Sour Cream -- optional
Directions Heat 2 tablespoons of oil in stock pot. Add onion and garlic, cook for 3 minutes. Add carrots, string beans, peas and potatoes. Cook for 5 minutes. Add stock and worcestershire. Season with salt and pepper. Bring to a boil, reduce the heat to medium low and simmer until the vegetables are tender about 15 minutes. Meanwhile, heat the remaining oil in a skillet. Add zucchini, spinach and tomato. Cook 3 minutes. Add to stock pot and simmer 5 minutes. Serve garnished with lime slices and sour cream on top.
Serves 4
Time to Make 0:00



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