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 This vegetable chileajo soup post is a sponsored by Farberware.  All opinions are my own.  Thank you for supporting the brands I love that make this website possible.

After a week full of indulgences and hearty meals I’ve been in the mood for some vegetable soup.  Not just your typical vegetable soup.  I wanted a soup with a spicy broth that I can easily whip up during the week without the guilt.

I think I’m going to call this soup my “hibernation soup” or my “healthy solution soup”.  It’s perfect for a cold winter day when all  I want to do is cuddle under a blanket and binge watch on my favorite TV show. It also packs well in a plastic container to enjoy as a light office lunch.

The secret to this recipe is fresh ingredients and preparing small batches at a time.  I love using my Buena Cocina Caldero from Farberware because it’s so versatile and a perfect pot for cooking soups and stews. You can make simple recipes like this one even simpler. Constructed out of durable aluminum, it is PFOA-free with non-stick interiors.  The red Buena Cocina set is my favorite color.  It’s beautiful and easy cleaning with double-riveted stainless steel handles.

 

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Vegetable Chileajo Soup

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  • Author: Ericka Sanchez
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: serves 6
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Description

Chileajo is a garlicky and tangy broth served with a medley of vegetables and toppings. Serve it as a light lunch or as a side dish to a hearty meal.

Ingredients

Scale
  • 6 large dried guajillo chilies, seeds and stems removed
  • 6 garlic cloves
  • 1 teaspoon dried oregano, plus more for garnish
  • ¾ cup distilled white vinegar
  • 1 ½ teaspoons salt, divided
  • 1 chayote chopped (about 1 ½ cups), core removed
  • 1 ½ cups green beans, chopped to 1-inch pieces
  • 1 cup frozen peas
  • 1 ½ cups gold Yukon potatoes, chopped
  • 1 ½ cups carrots, chopped
  • white onion, finely chopped for garnish
  • queso fresco, chopped in cubes for garnish
  • red pepper flakes (optional)

Instructions

  1. Soak chilies in enough hot water to cover for 30 minutes or until chilies are soft. Drain chilies and transfer to a blender container.  Add garlic, ½ cup water chilies soaked in, oregano, vinegar and salt.  Blend until smooth and run through a fine sieve or colander.Place chayote, green beans, peas, potatoes, carrots and 6 cups of water in Farberware Caldero; cover. Bring to a boil over medium heat, vegetables should be al dente; about 10 minutes.
  2. Stir in blended chilly mixture, add remaining ½ teaspoon salt, cover and bring to a boil (about 7 minutes). Turn off heat.  If vegetables are still al dente, leave soup covered on stove for 10 minutes or until vegetables are tender.
  3. Serve, top with chopped onion, queso fresco, oregano and red pepper flakes (optional).