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.
Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes
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
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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
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