Mexican Vegetable Soup

01.14.2016

Mexican Vegetable Soup | Cooking Classy

I’m always a fan of vegetable soups so when I saw a Mexican version on Pinterest I knew I’d have to try it. Even though this is a vegetarian soup it is hearty and filling and it’s perfect for a cozy weeknight dinner. And of course it’s low in fat and packed with good for your ingredients, so this could definitely be considered a diet friendly soup (just don’t serve it up with the tortilla chips like I did). It’s like a traditional vegetable or minestrone soup with a hint of Mexican flavors and if you’re lucky enough to have any left it will make for perfect lunch the next day.

If you are trying to eat healthier this soup is a great place to start. It’s the perfect way to get a ton of bunch of veggies in your diet in one sitting. You can also add a jalapeno pepper or some chipotle peppers if you want to add in some heat (note that it will have a mild heat to it because of the green chilies so if you don’t like any heat just use plan canned tomatoes). And if you are looking to omit something I’d go with the green beans first because you’ve already got the zucchini so they aren’t really necessary. If you like this soup you should also try my other Vegetable Soup recipe and my Slow Cooker Minestrone. Enjoy!

Mexican Vegetable Soup | Cooking Classy Mexican Vegetable Soup | Cooking Classy Mexican Vegetable Soup | Cooking Classy

Mexican Vegetable Soup

Yield: About 6 servings

Ingredients

  • 1 1/2 cups chopped yellow onion (1 medium)
  • 1 cup peeled and diced carrots (2 medium)
  • 1 1/2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 5 cups vegetable broth
  • 1 1/2 (14.5 oz) cans diced tomatoes with green chilies
  • 1 medium zucchini, chopped (1 3/4 cups)
  • 6 oz diced green beans (1 1/4 cups), optional
  • 1 red bell pepper, diced
  • 1 tsp dried oregano (Mexican oregano if you have it)
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1 3/4 cups frozen corn or drained and rinsed canned hominy
  • 2 Tbsp fresh lime juice
  • 1/2 cup chopped cilantro

Directions

  • 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.
  • Recipe source: inspired by Sacramento Street
http://www.cookingclassy.com/2016/01/mexican-vegetable-soup/

4 comments

  • Jen: This soup is fantastic. I bit spicier than I anticipated but I love it! I am on a mission to get healthy and always looking for great new recipes using mostly real ingredients (not processed). I love your site. I also made the Avocado Caprese Skillet Chicken. January 21, 2016 at 12:36pm Reply

    • Jaclyn: I’m so glad you enjoyed this recipe Jen! Thanks for letting me know you love my site :)! February 8, 2016 at 11:50pm Reply

  • Ivette: Hi! this soup looks amazing. Do you have any recommendations if I add ground turkey to the soup?

    Do I increase the amount of chicken broth? February 22, 2016 at 10:49am Reply

    • Jaclyn: If anything I might up the chicken broth since there will be another filler in the soup. I hope you love it! February 22, 2016 at 5:13pm Reply

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