Mexican Vegetable Soup
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!
- 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
- 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.