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Mexican Elbow Pasta Soup with Vegetables
A comforting, nutritious Mexican soup made with elbow macaroni, tomatoes, and a medley of fresh vegetables. The vegetables are sautéed for extra flavor, and the pasta is toasted before simmering in a homemade tomato broth.
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Critical Success Points
- • Simmering the tomato base to remove raw flavor before adding pasta and broth.
- • Toasting the pasta until golden but not burnt.
- • Simmering the soup until pasta and vegetables are just tender.
Safety Warnings
- • Use caution when blending hot liquids (let cool slightly if needed).
- • Chayote can be slippery when peeled; cut carefully.
- • Hot oil can splatter when toasting pasta.
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