Mexican Vegetable Soup Recipe
Easy Mexican Vegetable Soup Recipe is packed with fresh vegetables and rich, Mexican flavors. A delicious, hearty soup perfect a chilly night!
Servings: 8 servings
Calories: 250kcal
Ingredients
- 1 medium onion finely chopped
- 3 large garlic cloves minced
- 2 large carrots finely chopped
- 1 large red bell pepper finely chopped
- 1 large green bell pepper finely chopped
- 2 large potatoes medium chopped
- 2 medium zucchini medium chopped
- 2 cups green beans chopped
- 1 cup corn fresh or frozen
- 4 ounces can diced green chilies
- 14 ounces can black beans rinsed & drained
- 14 ounces can tomato sauce or diced tomatoes low sodium
- 8 cups vegetable stock low sodium
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil extra virgin
- 1 cup cilantro finely chopped
- 1 lime juice of
- jalapeño pepper optional
Instructions
- Preheat large dutch oven or large pot on medium heat and swirl oil to coat. Add onion, garlic, carrots, bell peppers and saute for 4 minutes, stirring occasionally. Add oregano, cumin, salt, pepper and cook for 30 more seconds, stirring frequently.
- Add potatoes, zucchini, green beans, corn, green chilies, black beans, tomato sauce and vegetable stock. Stir, bring to a boil and cover. Reduce heat to low and simmer for 25 minutes or until potato is fork tender.
- Turn off heat and add lime juice and cilantro. If you like things spicy, add sliced jalapeno now. Stir and let soup sit for 5 minutes. Taste and adjust any seasonings to taste.
- Serve hot garnished with cheese, jalapenos, cilantro and tortilla chips, if you wish.
Notes
- Store: Refrigerate for up to 5 days in an airtight container.
- Freeze: Cool, transfer to an airtight container, leaving some room for expansion, and freeze for up to 3 months.
- Reheat: On the stove on low heat, thawed or frozen it just takes longer.
- Frozen and other vegetables: Use any your favorites. You might have to add more broth with some veggies.
- Adjust sodium: Add less salt and do so in the end if not using low sodium broth and tomatoes.
- Diced tomatoes: Use for less red vegetable soup instead of tomato sauce.
Nutrition
Serving: 2cups | Calories: 250kcal | Carbohydrates: 50g | Protein: 9g | Fat: 3g | Saturated Fat: 0.5g | Sodium: 414mg | Fiber: 11g | Sugar: 11g