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Calabacita's Soup Recipe

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This recipe for Calabacita's Soup is from Briarwood Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 slices bacon, diced
1 large onion, chopped
3 garlic cloves, minced
8 large yellow squash, sliced
2 large zucchini squash, sliced
10 c. chicken broth
1/2 c. green chilies, chopped
1/2 c. pimentos, chopped
5 tsp. ground comino
2 tsp. oregano
16 oz. frozen corn (or 2 c.)
1/4 tsp. baking soda
2-4 c. evaporated milk
salt to taste
2 tsp. pepper

Garnish: Monterey Jack cheese, shredded & green onions, chopped.
Directions:
Directions:
1. In a large stock pot, saute bacon, onion & garlic.
2. Add yellow squash, zucchini, chicken broth, chilies, pimentos, comino, & oregano. Bring to a boil. Then cook until squash is almost tender.
3. Add corn. Simmer about 10 minutes.
4. Add baking soda & evaporated milk & heat thoroughly. Taste for salt & pepper. Garnish with Monterey Jack cheese & green onions.
Number Of Servings:
Number Of Servings:
16 - 18 cups
Personal Notes:
Personal Notes:
Makes 16-18 cups.

 

 

 

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