Nana’s Recipes: Mexican Flag Soup


Martha Silva/Flickr Creative Commons

Sometimes on those chilly evenings a nice bowl of warm spicy soup just hits the spot. As you feel the warmth flow down from your tastebuds to your tummy, life just gets a little better doesn’t it? Especially on these warm during the day, cool in the evening sort of days. Anyhow, today we’re going to talk a little bit about Mexican Flag Soup which is the invention of a friend of mine. He calls it Mexican Flag Soup because the ingredient’s are red, white, and green and it can be as spicy as you like.

Here’s what you’ll need:

  • Spinach
  • Green Onion
  • Quinoa/Mexican Rice
  • Hominy
  • Veggie Broth
  • Olive Oil
  • Spices (red pepper flakes, garam masala)
  • Salsa
  • Chips
  • Tortillas

First pour enough veggie broth into a pot to feed however many people you feel like feeding, (today it’s just going to be me so multiply the amounts to suit the number of mouths you’ll have at the table) add a splash of olive oil, a pinch of red pepper flakes, and a pinch of garam masala. While the broth is warming up, grab a bowl, chop the green onion and put the chopped up bits into the bowl. Add a big ol’ spoonful of (previously cooked) quinoa or Mexican rice, add a big ol’ spoonful of hominy, also add a big ol’ spoonful of salsa. Grab a small handful of spinach leaves and tear them into chunks about the size of a nickel and add them to the bowl. While the pot continues to warm, warm up your tortillas and your corn chips, and get them set out on the table. Don’t forget to have a bowl of salsa out too, and whatever you’d like to drink. Once the broth in the pot is swirling around but not quite boiling just yet, pour it into the bowl with all your ingredients and stir a couple of times. Then, chow down! This soup is guaranteed to make your mouth warm and happy, so come and get it!

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