Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Mexican Vegetable Soup
A deliciously healthy, low fat, low calorie, veggie packed soup! Filled with Mexican fresh flavors and perfect for serving any day of the year.
Servings:
6
Prep
15
minutes
minutes
Cook
35
minutes
minutes
Ready in:
50
minutes
minutes
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
low-sodium 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
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.
Notes
Recipe inspired by
Sacramento Street