This Mexican Vegetable Soup is a vibrant and tantalizing mix of flavors. It is a hearty combination of fresh vegetables, spices and a squeeze of lime, making it a perfect dish for a wholesome and warming meal.
Some ingredients in this recipe that you might not commonly find in your pantry include canned tomatoes with green chilies, and dried oregano. These can be easily found in the international aisle of most supermarkets. Fresh cilantro is also used, which is usually available in the produce section.
Ingredients for Mexican Vegetable Soup
Yellow onion: Used for its strong flavor that becomes incredibly sweet and flavorful when cooked.
Carrots: Adds a sweet flavor and vibrant orange color.
Olive oil: Used for sauteing the vegetables.
Garlic: Provides a pungent and warming flavor.
Vegetable broth: The base of the soup.
Tomatoes with green chilies: Adds a bit of heat and rich tomato flavor.
Zucchini: Adds a soft texture and mild flavor.
Green beans: Provides a bit of crunch and freshness.
Red bell pepper: Adds sweetness and a pop of color.
Dried oregano: Adds a pungent, earthy flavor.
Ground cumin: Gives the soup a warm, spicy flavor.
Salt: Enhances other flavors.
Black pepper: Adds heat and depth.
Frozen corn: Adds sweetness and texture.
Lime juice: Adds acidity to balance the flavors.
Cilantro: Adds a fresh, citrusy flavor.
One reader, Hagen Nakamura says:
This Mexican vegetable soup recipe is a game-changer! The blend of flavors is simply divine, and the veggies are so fresh. It's the perfect comfort food for a cozy night in. I love how easy it is to make, and it's a hit with the whole family. Highly recommend!
Techniques Required for Mexican Vegetable Soup
How to sauté vegetables: Sauté the onions and carrots in olive oil until they are tender and aromatic, then add the garlic for additional flavor.
How to simmer soup: Bring the soup to a boil, then reduce the heat to medium-low, cover, and simmer until the vegetables are soft, stirring occasionally.
How to adjust seasoning: Season the soup with salt and pepper to taste, adjusting as needed to enhance the flavors of the vegetables and broth.
How to heat through: Stir in the corn, lime juice, and cilantro, and cook until the corn is heated through, ensuring all the flavors are well incorporated.
How to serve: Ladle the warm soup into bowls and serve with your favorite garnishes, such as additional cilantro or a squeeze of lime juice.
How To Make Mexican Vegetable Soup
This healthy vegetable soup has a twist to its flavor. We’ve added a couple of spices to give it that Mexican flair in each heaping spoonful.
Serves:
Ingredients
- 1½cupsyellow onion,medium, chopped
- 1cupcarrots,peeled and diced
- 1½tbspolive oil
- 2clovesgarlic,minced
- 5cupslow-sodium vegetable broth
- 14½oztomatoes with green chilies,1½ cans, diced
- 1⅓cupszucchini,chopped
- 1¼cupsgreen beans
- 1red bell pepper,diced
- 1tspdried oregano,or Mexican oregano
- 1tspground cumin
- salt
- freshly ground black pepper
- 1¾cupsfrozen corn,or drained and rinsed canned hominy
- 2tbspfresh lime juice
- 1/2cupcilantro,chopped
Instructions
-
Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes, then add garlic and saute 1 minute longer.
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Stir in vegetable broth, tomatoes, zucchini, green beans, bell pepper, oregano, cumin and season with salt and pepper to taste.
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Bring to a boil then reduce heat to medium-low, cover and simmer until veggies are soft, stirring occasionally, about 20 minutes.
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Stir in corn, lime juice and cilantro and cook until corn is heated through. Serve warm.
Nutrition
- Calories: 143.72kcal
- Fat: 4.32g
- Saturated Fat: 0.63g
- Monounsaturated Fat: 2.68g
- Polyunsaturated Fat: 0.71g
- Carbohydrates: 26.09g
- Fiber: 4.96g
- Sugar: 9.58g
- Protein: 4.49g
- Sodium: 1019.89mg
- Calcium: 66.48mg
- Potassium: 650.89mg
- Iron: 2.07mg
- Vitamin A: 267.24µg
- Vitamin C: 208.41mg
Key Technique for Making Mexican Vegetable Soup
When sautéing the onions and carrots, make sure to stir them frequently. This will ensure they cook evenly and prevent them from burning. Additionally, when adding the garlic, be careful not to overcook it as it can easily burn and become bitter. It's best to add it towards the end of the sautéing process. Lastly, when simmering the vegetables, keep the pot covered to retain the heat and moisture, which will help the vegetables cook faster and become tender.
Time-Saving Tips for Mexican Vegetable Soup
Plan: Before you start cooking, make sure to read the entire recipe and gather all the ingredients and equipment needed. This will help you avoid any last-minute trips to the store or frantic searches through your pantry.
Prep: Chop, dice, and measure all your ingredients before you start cooking. This will streamline the cooking process and make it easier to add ingredients as needed.
Organize: Keep your kitchen organized by cleaning as you go. This will save time on cleanup and prevent clutter from slowing you down.
Multi-task: Look for opportunities to multitask, such as chopping vegetables while something is simmering or boiling. This can help you make the most of your time in the kitchen.
Efficient tools: Use efficient tools like a food processor or a sharp knife to speed up the prep work and make cooking more efficient.
Leftovers: Consider making a larger batch of soup and freezing the leftovers for quick and easy meals in the future.
Simplify: Don't be afraid to simplify the recipe by using pre-cut or frozen vegetables to save time on chopping and preparation.
Substitute Ingredients For Mexican Vegetable Soup Recipe
yellow onion - Substitute with white onion: White onions have a similar flavor profile to yellow onions and can be used as a substitute in most recipes.
carrots - Substitute with sweet potatoes: Sweet potatoes can add a similar sweet and earthy flavor to the soup as carrots.
olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a suitable substitute for olive oil in cooking.
garlic - Substitute with shallots: Shallots have a mild garlic flavor and can be used as a substitute for garlic in recipes.
low-sodium vegetable broth - Substitute with chicken broth: Chicken broth can add a savory flavor to the soup similar to vegetable broth.
tomatoes with green chilies - Substitute with diced tomatoes and a pinch of cayenne pepper: Diced tomatoes with added cayenne pepper can replicate the flavor of tomatoes with green chilies.
zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor to zucchini, making it a suitable substitute.
green beans - Substitute with snap peas: Snap peas can provide a similar crunch and fresh flavor to the soup as green beans.
red bell pepper - Substitute with poblano pepper: Poblano peppers have a mild heat and can add a slightly smoky flavor to the soup.
dried oregano - Substitute with dried thyme: Dried thyme can provide a similar earthy and slightly floral flavor to the soup as oregano.
ground cumin - Substitute with chili powder: Chili powder can add a warm and slightly smoky flavor similar to ground cumin.
frozen corn - Substitute with frozen peas: Frozen peas can add a sweet and slightly starchy element to the soup similar to corn.
fresh lime juice - Substitute with fresh lemon juice: Fresh lemon juice can provide a similar citrusy acidity to the soup as lime juice.
cilantro - Substitute with flat-leaf parsley: Flat-leaf parsley can provide a fresh and slightly peppery flavor similar to cilantro.
Presenting Mexican Vegetable Soup
Elevate the plating: Carefully arrange the vibrant vegetables in the bowl, ensuring each ingredient is visible and appealing to the eye.
Garnish with fresh cilantro: Sprinkle a generous amount of fresh cilantro over the top of the soup to add a pop of color and a burst of fresh flavor.
Drizzle with a touch of olive oil: Just before serving, drizzle a small amount of high-quality olive oil over the soup to enhance the flavors and add a touch of elegance.
Serve in elegant bowls: Choose beautiful, high-quality bowls to showcase the vibrant colors and textures of the soup, adding to the overall dining experience.
Accompany with warm tortillas: Serve the soup with warm, freshly made tortillas on the side, adding a delightful element of texture and flavor to the dish.
Essential Tools for Making Mexican Vegetable Soup
Cutting board: A flat surface used for cutting and preparing ingredients.
Chef's knife: A versatile kitchen knife used for chopping, slicing, and dicing.
Stockpot: A large, deep pot used for making soups, stews, and stocks.
Wooden spoon: A sturdy spoon made of wood, ideal for stirring and mixing in hot dishes.
Ladle: A long-handled spoon with a deep bowl, used for serving soups and stews.
Measuring cups and spoons: Essential for accurately measuring ingredients for the recipe.
Can opener: Used for opening canned ingredients such as tomatoes and corn.
Citrus juicer: For extracting fresh lime juice for the soup.
Soup ladle: Specifically designed for serving soup, with a deep bowl and long handle.
Vegetable peeler: For peeling carrots and other vegetables.
Garlic press: Used to crush and mince garlic cloves for the soup.
Stovetop: For cooking and simmering the soup.
Storing and Freezing Mexican Vegetable Soup
Allow the mexican vegetable soup to cool completely before storing or freezing. This will prevent the formation of condensation, which can lead to spoilage and freezer burn.
For short-term storage, transfer the cooled soup to an airtight container and refrigerate for up to 4-5 days. The flavors will continue to develop over time, making the soup even more delicious.
If you plan to freeze the soup, consider the following steps:
- Portion the cooled soup into freezer-safe containers or resealable bags. Leave about an inch of headspace to allow for expansion during freezing.
- Label the containers or bags with the date and contents for easy identification.
- Lay the bags flat in the freezer to maximize storage space and ensure even freezing.
- Frozen mexican vegetable soup can be stored for up to 3 months.
When reheating the soup, transfer the desired portion to a saucepan and heat gently over medium-low heat, stirring occasionally. If the soup appears too thick, add a little vegetable broth or water to achieve the desired consistency.
For best results, add fresh cilantro and a squeeze of lime juice just before serving to brighten up the flavors after reheating.
If you have added any toppings like tortilla strips, avocado, or sour cream, store these separately and add them to the soup only when serving to maintain their texture and freshness.
How To Reheat Leftover Mexican Vegetable Soup
Stovetop method: transfer the leftover mexican vegetable soup to a pot and reheat it over medium-low heat, stirring occasionally until it reaches the desired temperature. This method allows you to control the heat and ensure that the vegetables and other ingredients are evenly heated without overcooking or losing their texture.
Microwave method: pour the leftover soup into a microwave-safe bowl and cover it with a lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high power in 1-minute intervals, stirring between each interval, until the soup is heated through. Be careful when removing the bowl from the microwave, as it may be hot.
Slow cooker method: if you have a large amount of leftover soup, you can reheat it in a slow cooker. Transfer the soup to the slow cooker, cover it, and heat on low for 1-2 hours or until it reaches the desired temperature. This method is convenient if you want to reheat the soup without much supervision, and it can help the flavors meld together even more.
Oven method: preheat your oven to 350°F (175°C). Transfer the leftover soup to an oven-safe dish, cover it with foil, and place it in the preheated oven. Heat the soup for 15-20 minutes or until it reaches the desired temperature. Stir the soup occasionally to ensure even heating. This method is useful if you want to reheat a large batch of soup and keep it warm for an extended period.
Regardless of the reheating method you choose, be sure to stir the soup well to distribute the heat evenly and avoid hot spots. Also, ensure that the soup reaches a safe internal temperature of 165°F (74°C) before consuming to prevent foodborne illness. If the soup appears too thick after reheating, you can add a small amount of vegetable broth or water to thin it out and restore its original consistency.
Interesting Fact About Mexican Vegetable Soup
The Mexican vegetable soup recipe is a nutritious and delicious dish that is packed with essential vitamins and minerals. It's a great way to incorporate a variety of vegetables into your diet, providing a healthy and satisfying meal. This soup is also a fantastic option for those looking to enjoy a flavorful and hearty vegetarian meal. With the combination of zucchini, green beans, bell peppers, and corn, it offers a diverse range of textures and flavors. Additionally, the use of lime juice and cilantro adds a refreshing and zesty touch to the soup, enhancing its overall taste.
Is This Soup Recipe Economical for Home Cooking?
This Mexican vegetable soup recipe is highly cost-effective for a household. With a variety of affordable and nutritious ingredients such as vegetable broth, zucchini, and corn, it offers great value. The use of seasonal vegetables and pantry staples keeps the cost low, making it a budget-friendly option. The approximate cost for a household of 4 people is around $15, making it an economical choice for a wholesome meal. Overall Verdict: 9/10
Is Mexican Vegetable Soup Healthy or Unhealthy?
This Mexican vegetable soup recipe is a nutritious and well-balanced dish. It is packed with a variety of vegetables, including onions, carrots, zucchini, green beans, and bell peppers, which provide essential vitamins, minerals, and fiber. The use of low-sodium vegetable broth helps to keep the sodium content in check, while the addition of tomatoes with green chilies adds flavor without relying on excessive salt. The incorporation of herbs and spices like oregano and cumin enhances the taste profile without the need for unhealthy additives.
To further improve the nutritional value of this soup, consider the following suggestions:
- Increase the variety of vegetables by adding leafy greens such as spinach or kale, which are rich in vitamins A, C, and K, as well as iron and calcium
- Replace the regular corn with a mix of whole grain corn and black beans to increase the protein and fiber content of the soup
- Garnish the soup with a dollop of low-fat Greek yogurt instead of sour cream to add a creamy texture and a boost of protein while keeping the fat content low
- Serve the soup with a side of whole grain bread or crackers to provide additional fiber and complex carbohydrates
Editor's Opinion on This Mexican Soup Recipe
This Mexican vegetable soup recipe is a delightful blend of flavors and textures. The combination of zesty tomatoes with green chilies, tender vegetables, and aromatic spices creates a vibrant and satisfying soup. The addition of lime juice and cilantro at the end adds a refreshing and bright finish. It's a perfect dish for a cozy night in or for entertaining guests. The recipe is simple to follow and yields a delicious, healthy soup that is sure to impress.
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Why trust this Mexican Vegetable Soup Recipe:
This Mexican vegetable soup recipe offers a delightful blend of zesty flavors and nutritious ingredients. With a harmonious mix of zucchini, bell peppers, and corn, it promises a burst of freshness in every spoonful. The use of lime juice and cilantro adds a vibrant touch, while the combination of cumin and oregano infuses the soup with rich, aromatic depths. This recipe's careful balance of seasonings and vegetables ensures a satisfying and wholesome dining experience, making it a trustworthy choice for those seeking a flavorful and nourishing meal.
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