Mexican Vegetable Soup
Try this Mexican Vegetable Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt to taste
- 1 tablespoon olive oil
- avocado
- 2 tablespoons ground cumin
- 1/2 teaspoon dried oregano
- sour cream
- 1 can corn drained
- 1/4 teaspoon cayenne pepper
- cheese
- cilantro
- lime juice
- 1/2 red onion diced
- tortilla strips
- 3 cloves garlic minced or pressed
- 3 bell peppers diced (i used 1 red 1 green, and 1 yellow)
- 1 jalapeã±o, seeded and diced
- 1 (28 oz) can diced tomatoes
- 2 (4 oz) can mild diced green chile pepper
- 8 cups (64 oz) vegetable broth
- 2 cans black beans rinsed and drained
- 1 zucchini, diced
- Carbohydrate 14.2466337926117 g
- Cholesterol 7.5375 mg
- Fat 3.50973935945636 g
- Fiber 4.55013020136192 g
- Protein 6.07291427010164 g
- Saturated Fat 1.67199217276481 g
- Serving Size 1 1 Serving (77g)
- Sodium 493.489987432815 mg
- Sugar 9.69650359124982 g
- Trans Fat 0.253539659467297 g
- Calories 109 calories
Heat oil over medium heat in a large soup pot.Add in diced bell peppers, red onion, jalapeno, and a touch of salt.Cook for 5 minutes, stirring occasionally.Add in minced garlic and spices (ground cumin, oregano, cayenne).Stir and cook for 60 seconds.Add in diced tomatoes, green chiles, and vegetable broth.Turn the heat up to high and bring to a boil.Lower the heat, cover, and simmer for 10 minutes.Add in beans, corn, and diced zucchini.Re-cover and simmer for another 15 more minutes, or until the zucchini is tender.Serve immediately with optional toppings!
