Recipe Archives->Mexican->Vegetable Soup

Mexican Vegetable Soup

4 wings and 2 chicken backs
3 chipotle chilis
1 1/2 cups garbanzo beans (chick peas)
1 onion
2 cloves garlic
1 sprig epazote
2 cups cut green beans
3 carrots cut into coins
3 limes
salt as desired

Soak garbanzos overnight.

Cook the chicken, garbanzos, a 1/4 of an onion, diced and garlic
in 8 cups of water until the garbanzos are soft.

Add epazote, chipotle chili, carrots and green beans and boil on a
low flame until the vegetables are soft. Serve with lime and diced
onion.

Printable version: vegetable-soup.txt.