Menestra or Sopa De Verduras (Market Vegetable Soup)

• poblano chile, roasted, seeded, and diced↗1
• dried garbanzo beans↗1⁄2 cup
• small leek, trimmed of dark green leaves, cleaned, quartered, and sliced↗1
• small white onion, diced↗1
• small carrot, peeled and finely diced↗1⁄2
• garlic cloves, minced↗2
• fresh corn kernels↗1⁄2 cup
• finely diced mixed seasonal vegetables (zucchini, green beans, red bell pepper, yams, green cabbage, white mushrooms, peas, kale, etc.)2 cups
• diced tomatoes with juice↗1 (14 ounce) can
• dried bay leaves↗2
• kosher salt↗1 tablespoon
• fresh ground black pepper↗1 teaspoon
• dried thyme↗1⁄2 teaspoon
• water (or vegetable broth)↗8 cups
• To Serve
• guajillo chilies, stemmed and seeded↗2
• tablespoon vegetable oil↗1
• corn tortillas↗2
• ounces crumbled Cotija cheese↗2

Step-by-step instructions

1. 1

   Combine all the soup ingredients in a 5-quart slow cooker, cover, and cook on LOW for 7 hours, checking occasionally and add more water (or broth) if needed.

2. 2

   Taste and adjust the seasoning.

3. 3

   While the soup cooks, make the garnishes.

4. 4

   Heat a heavy skillet over med-high heat.

5. 5

   Add the chiles and toast on both sides, turning occasionally and pressing down with a spatula, until dry and quite dark, but not burned.

6. 6

   Remove from the pan.

7. 7

   When the chiles are cool enough to handle, crumble into small pieces.

8. 8

   In the same skillet, heat the oil over medium heat.

9. 9

   Cut the tortillas into 1/2-inch squares and fry until crisp; drain on a paper towel.

10. 10

    Serve the soup very hot, garnished with some of the fried tortilla squares, a sprinkle of crumbled chiles, and some cotija cheese.