Soups & Stewscookingclassy5.0
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.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
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.
garlic, (minced)2 cloves(14.5 oz) cans diced tomatoes with green chilies1 1/2
2
Stir in vegetable broth, tomatoes, zucchini, green beans, bell pepper, oregano, cumin and season with salt and pepper to taste.
(14.5 oz) cans diced tomatoes with green chilies1 1/2medium zucchini, (chopped (1 3/4 cups))1diced green beans ((1 1/4 cups), optional)6 ozdried oregano (Mexican oregano if you have it)1 tspground cumin1 tsp
3
Bring to a boil then reduce heat to medium-low, cover and simmer until veggies are soft, stirring occasionally, about ⏱️ 20 minutes.
4
Stir in corn, lime juice and cilantro and cook until corn is heated through. Serve warm.
(14.5 oz) cans diced tomatoes with green chilies1 1/2fresh lime juice2 Tbsp
Nutrition Facts
calories
154 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
5 g
sugar Content
11 g
sodium Content
167 mg
protein Content
3 g
carbohydrate Content
27 g
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