Categorized:
- Main Dish
- Mexican and Southwestern
- Soups
Tagged:
- bell pepper
- carrots
- cilantro
- corn
- cumin
- garlic
- green beans
- green chilis
- olive oil
- oregano
- tomatoes
- vegetable broth
- yellow onion
- zucchini
Mexican Vegetable Soup
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
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