Mexican Vegetable Soup
This Mexican Vegetable Soup is chock full of veggies, subtly spicy, and makes a ton! Make it today for Meatless Monday and enjoy it all week long!
Servings: 10 people
Calories: 216kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 bell peppers diced (I used 1 red, 1 green, and 1 yellow)
- 1/2 red onion diced
- 1 jalapeño seeded and diced
- 3 cloves garlic minced or pressed
- 2 tablespoons ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 (28 oz) can diced tomatoes
- 2 (4 oz) cans mild diced green chile pepper
- 8 cups vegetable broth
- 1 (15 oz) can corn drained
- 2 (15 oz) cans black beans rinsed and drained
- 1 zucchini diced
- salt to taste
Optional toppings
- lime juice
- avocado
- Cilantro
- tortilla strips
- cheese
- Sour cream
Instructions
- 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!
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Nutrition
Calories: 216kcal | Carbohydrates: 40g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Sodium: 857mg | Potassium: 729mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1845IU | Vitamin C: 69.1mg | Calcium: 78mg | Iron: 4.1mg