Name: Mexican Vegetable Soup Recipe
Prep time: 15 min
Cook time: 35 min
Yield: 6
Ingredients: 1½ cups yellow onion; 1 cup carrots; 1½ tbsp olive oil; 2 cloves garlic; 5 cups low-sodium vegetable broth; 14½ oz tomatoes with green chilies; 1⅓ cups zucchini; 1¼ cups green beans; 1 red bell pepper; 1 tsp dried oregano; 1 tsp ground cumin; salt; freshly ground black pepper; 1¾ cups frozen corn; 2 tbsp fresh lime juice; 1/2 cup cilantro

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

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.
Stir in vegetable broth, tomatoes, zucchini, green beans, bell pepper, oregano, cumin and season with salt and pepper to taste.
Bring to a boil then reduce heat to medium-low, cover and simmer until veggies are soft, stirring occasionally, about 20 minutes.
Stir in corn, lime juice and cilantro and cook until corn is heated through. Serve warm.