Made with tomatoes, onions, garlic, and chipotle pepper.
The veggies. Clean and wash the vegetables then cut them into bites. We recommend zucchini, carrots, cabbage, green beans, potatoes, and celery.
Make the recaudo. Place tomatoes, onion, garlic, and chipotle peppers with water in a blender and blend until smooth.
Make the recaudo. Heat the olive oil in a stock pot and add the tomato sauce. Then add cilantro and season with salt, pepper, and vegetable bouillon.
Cook the veggies. Add the vegetables, cover the pot, and cook until tender (about 15 minutes).