Cooking with Jardin-Mexican Minestrone Soup

Cooking with Jardin-Mexican Minestrone Soup


Mexican Minestrone Soup/Stew




*1 pound turkey sausage chopped into bits (optional)

1 quart fresh tomato sauce (canned tomato sauce is okay to use)

1 quart beef stock

2 cups kidney beans

2 cups cooked pasta

2 cups chopped celery

2 cups chopped onion

2 cup corn (fresh, frozen or canned (drained))

2 corn tortillas

1 tsp. Herb de Province

1 tbs. cumin

1 tsp fresh chopped garlic

1 diced zucchini

1 cup diced mushrooms

1 cup diced carrots

¼ cup olive oil or grape seed oil

2 tbs. corn starch and cold water for thickening




Pre-heat oil in a large sauté pan or dutch style oven.  When oil is hot, saute onion, carrots, garlic, celery and tortillas.  Cook until the carrots are beginning to become tender.  Add turkey sausage, corn, zucchini and mushrooms and cook several more minutes.  Add in beans, pasta and beef stock and stir gently together.


Add tomato sauce and adjust seasoning with Herb de Province and season to taste with salt and pepper.   When mixture comes to a low boil add thickener.



Garnish with freshly grated cheese and serve with you favorite scone or corn bread.