Ingredients
Scale
- 10 cups water
- 1/2 head cabbage (4 cups), chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 2 cups chayote, chopped
- 1 tablespoon olive oil
- 1/2 cup white onion, chopped
- 1 garlic clove, chopped
- 1 (8 ounce)can tomato sauce
- 1 1/2 tablespoon vegetable or chicken bouillon
- 2 cups Mexican squash, chopped
- 1/3 cup cilantro sprigs
- Lime slices for juice
Instructions
- Bring water to a boil in a large saucepan. Add cabbage, carrots, celery and chayote and simmer for 15 minutes.
- While vegetables simmer, prepare tomato sauce: Heat oil in a medium saucepan over low medium heat. Add onion and garlic. Cook until tender; about 3 minutes. Stir in tomato sauce and bouillon. Boil for 5 minutes.
- Transfer tomato sauce mixture to vegetable mixture. Bring to a boil then add Mexican squash and cilantro. Cover and cook for 5 minutes. Serve with a sprinkle of lime juice.