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MEXICAN VEGETABLE SOUP 2 to 3 lb. chuck roast 1 small green pepper 1 stalk celery 4 boiling onions 3 white potatoes 3/4 c. rice 1/2 head small cabbage 4 carrots 1 small can corn 1/2 tsp. mint extract 2 cloves garlic 1 tsp. ground red pepper 1 tsp. cumin 1 (8 oz.) can tomato sauce 3 tsp. salt Cut meat into small pieces; place in large pot with water and cover, plus 1-inch. Bring to a boil. Add spices, mint, chopped onion, peppers, celery and salt. Cook until meat is tender. Add chopped or sliced carrots, potatoes, rice, corn, chopped cabbage and tomato sauce. Add water for desired thickness. Cook until cabbage, carrots and potatoes are done! This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |