How to Make Soup La Angelena - A Step-by-Step Guide

Soup La Angelena is a hearty and flavorful Mexican soup that reflects the vibrant and rich flavors of the country's cuisine. This traditional soup is a staple in many Mexican households and is often enjoyed during the winter months, as it is known for its warming and comforting properties. The combination of fresh and wholesome ingredients makes this soup a nutritious and satisfying meal that is perfect for a cozy family dinner or for entertaining guests.

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Ingredients

  • 12 cups water
  • 2 large potatoes, peeled and quartered
  • 1 (14.5 ounce) can whole peeled tomatoes, mashed
  • ¼ cup pearl barley
  • ¼ cup uncooked white rice
  • 2 tablespoons margarine
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 large carrot, diced
  • 1 onion, chopped
  • 1 large stalk celery, with leaves, finely chopped
  • ½ cup fresh green beans, cut into 1/2 inch pieces
  • 1 large potato, peeled and diced
  • ½ cup frozen petite peas, thawed
  • ½ cup broccoli florets
  • ¼ cup barley flakes

Information

  • Servings: 16
  • Yield: 16 servings

  • In a large stock pot, add water and 2 large potatoes, peeled and quartered. Bring to boil, then add mashed tomatoes. Cook for 10 minutes, add barley and rice and cook until potatoes are tender.
  • Remove potatoes and mash together with margarine, set aside.
  • Add salt, pepper, carrots and beans and cook for 10 minutes or until carrots are tender.
  • Add onions, cubed potatoes, celery, peas and broccoli and cook for 5 minutes.
  • Add the mashed potatoes and stir. Add barley flakes and cook for an additional 5 minutes and serve.
  • Nutrition

    109 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 100mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 3g
    • Vitamin C: 21mg
    • Calcium: 25mg
    • Iron: 1mg
    • Potassium: 412mg