Mexican Vegetable Soup Recipe

Mexican Vegetable Soup Recipe

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



  • cupsyellow onion,medium, chopped
  • 1cupcarrots,peeled and diced
  • tbspolive oil
  • 2clovesgarlic,minced
  • 5cupslow-sodium vegetable broth
  • 14½oztomatoes with green chilies,1½ cans, diced
  • 1⅓cupszucchini,chopped
  • cupsgreen beans
  • 1red bell pepper,diced
  • 1tspdried oregano,or Mexican oregano
  • 1tspground cumin
  • salt
  • freshly ground black pepper
  • cupsfrozen corn,or drained and rinsed canned hominy
  • 2tbspfresh lime juice
  • 1/2cupcilantro,chopped


  1. 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.

  2. Stir in vegetable broth, tomatoes, zucchini, green beans, bell pepper, oregano, cumin and season with salt and pepper to taste.

  3. Bring to a boil then reduce heat to medium-low, cover and simmer until veggies are soft, stirring occasionally, about 20 minutes.

  4. Stir in corn, lime juice and cilantro and cook until corn is heated through. Serve warm.


  • 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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