2 carrots, coarsely cut 1/2 cup of peas 1 potato, peeled and coarsely cut 1/2 cup of chopped green beans 2 ears of corn, cut into small cylinders 1 porous beef bone 6 cups of chicken broth 2 large chopped tomatoes 1/4 onion 2 cloves of garlic serrano chili parsley oil salt
Cook the carrots, peas, potatoes, corn and beans together with the beef bone and chicken broth. Liquify the tomato with the garlic and onion, and fry until the flavor peaks. Add to the vegetables. Add parsley, salt and chili as desired.
Enjoy this delicious vegetable soup Mexican recipe!