This is a simple, easy, and very versatile dish. The Mexican Vegetable soup is traditionally made with carrots, potatoes, zucchini, chayotes, and spinach, with a chicken broth and a tomato sauce that combines all those flavors into one.
Place the chopped tomato, onion and garlic into your blender and process until you have a smooth sauce. (I used my mortar since my blender is already packaged for our move.)
Heat the oil in a medium-size pot over medium heat. Add the tomato sauce and diced carrots. Cook for 5 minutes.
After the 5 minutes, add cubed potatoes, diced zucchini, chopped green beans, and chicken stock. Turn heat to medium-high and cook for about 6 minutes or until it starts boiling. Once it starts boiling, reduces heat to low, adds the parsley branch, and cover. Cook for 8 to 10 minutes until all the vegetables are cooked. Season it with salt and pepper to taste.
Serve warm in bowls with some warm tortillas or a piece of bread.
You can substitute parsley and use cilantro or mint.