Follow these steps for perfect results
water
prepared salsa
onion
chopped
garlic
crushed
green bell pepper
chopped
carrots
sliced
celery
sliced
red potatoes
cut into chunks
corn
fresh or frozen
cabbage
shredded
tomato
coarsely chopped
cilantro
chopped
Combine water, salsa, onion, garlic, green bell pepper, carrots, celery, and red potatoes in a large pot.
Bring the mixture to a boil over high heat.
Reduce heat to medium-low, cover the pot, and simmer for 30 minutes.
Add corn and cabbage to the pot.
Cover and simmer for an additional 15 minutes.
Incorporate tomato and heat through completely.
Ladle the soup into serving bowls.
Garnish with chopped cilantro, if desired.
Expert advice for the best results
Add a squeeze of lime juice for extra tang.
Top with avocado slices for a richer flavor.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Ladle into bowls and garnish generously.
Serve with warm tortillas or crusty bread.
Pairs well with the spice.
Crisp and refreshing.
Discover the story behind this recipe
Reflects the coastal cuisine of Baja, emphasizing fresh vegetables.
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