Calabacitas Soup
User Reviews
4.7
42 reviews
Excellent
Calabacitas Soup
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It's easy to turn Calabacitas into a lip-smacking soup! Try to use some stock that you trust as it can make a huge difference -- I used homemade veggie stock for this batch.
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Ingredients
- 1.5 lbs. zucchini (approx. 2 larger zucchinis)
- 1/2 onion
- 2 garlic cloves
- 2 cups corn (I used a single can)
- 2 teaspoons Mexican oregano
- 1 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- freshly chopped cilantro (optional)
- squeeze of lime (optional)
For the broth:
- 4-5 plum tomatoes
- 1 onion
- 3 garlic cloves
- 5 cups stock
- 1 Jalapeño
Instructions
- Give the tomatoes a good rinse and roast them in the oven at 400F for 20 minutes or so. I usually de-stem them knowing that any juices leftover in the roasting pan will go in the blender.
- Saute a roughly chopped onion and 3 whole, peeled garlic cloves in a glug of oil over medium heat. When the onion starts to turn brown (approx. 6-8 minutes) add the mixture to a blender or food processor along with the roasted tomatoes and 1/4 or 1/2 of the jalapeno. Combine well and taste for heat, adding more jalapeno for more heat. I like this dish best with only mild heat so I used only 1/2 of the jalapeno.
- Finely chop 1/2 onion and get it cooking in some oil over medium heat.
- As the onion cooks you can prep the zucchini. Give the zucchinis a good rinse and cut them up into 1/4" sized pieces -- be sure to cut off the ends and discard.
- When the onion starts to brown add two minced garlic cloves and cook for 30-60 seconds. Add the chopped zucchini to the onion-garlic mixture in the pan, along with 1 teaspoon salt, freshly cracked black pepper, and 2 teaspoons Mexican oregano. Stir well and let it saute briefly.
- Add the tomato mixture from the blender to the pan. I usually let this cook for a couple minutes, then adding in 5 cups of stock along with 2 cups of corn. Note: I used a single can of corn, drained and rinsed, but if using fresh corn you can add it in when you add the zucchini.
- Bring this up to a simmer and take a final taste for seasoning. I added another generous pinch of salt to this batch, so that is close to 1.5 teaspoons total for this batch, but keep in mind this will vary based on which stock you're using.
- Serve immediately with your choice of fixings. Store leftovers in an airtight container in the fridge.
Notes
- For the stock I used Better Vegetable Stock.
Nutrition Information
Show Details
Calories
103kcal
(5%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
1184mg
(49%)
Potassium
560mg
(16%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1160IU
(23%)
Vitamin C
34mg
(38%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1184mg | 49% |
| Potassium | 560mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1160IU | 23% |
| Vitamin C | 34mg | 38% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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