Mexican Vegetable Soup Recipe

Name: Mexican Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 3 whole Bell Peppers, Diced (I Used 1 Red, 1 Green, And 1 Yellow); 1/2 whole Red Onion, Diced; 1 whole Jalapeno, Seeded And Diced; Salt To Taste; 3 cloves Garlic, Minced Or Pressed; 2 Tablespoons Ground Cumin; 1/2 teaspoons Dried Oregano; 1/4 teaspoons Cayenne Pepper; 1 can (28 Oz. Size) Diced Tomatoes; 2 cans (4 Oz. Size) Mild Diced Green Chile Pepper; 8 cups Vegetable Broth; 2 cans (15 Oz. Size) Black Beans, Rinsed And Drained; 1 can (15 Oz. Size) Corn, Drained; 1 whole Zucchini, Diced; Optional Toppings, Such As Lime Juice, Avocado, Cilantro, Tortilla Strips, Cheese, Sour Cream

Servings: persons

1 Tablespoon Olive Oil
3 whole Bell Peppers, Diced (I Used 1 Red, 1 Green, And 1 Yellow)
1/2 whole Red Onion, Diced
1 whole Jalapeno, Seeded And Diced
Salt To Taste
3 cloves Garlic, Minced Or Pressed
2 Tablespoons Ground Cumin
1/2 teaspoons Dried Oregano
1/4 teaspoons Cayenne Pepper
1 can (28 Oz. Size) Diced Tomatoes
2 cans (4 Oz. Size) Mild Diced Green Chile Pepper
8 cups Vegetable Broth
2 cans (15 Oz. Size) Black Beans, Rinsed And Drained
1 can (15 Oz. Size) Corn, Drained
1 whole Zucchini, Diced
Optional Toppings, Such As Lime Juice, Avocado, Cilantro, Tortilla Strips, Cheese, Sour Cream

1
Heat oil over medium heat in a large soup pot. Add diced bell peppers, red onion, jalapeno, and a touch of salt. Cook for 5 minutes, stirring occasionally.
2
Add minced garlic and spices (ground cumin, oregano, cayenne). Stir and cook for 60 seconds. Add diced tomatoes, green chiles, and vegetable broth. Turn heat up to high and bring to a boil. Lower heat, cover, and simmer for 10 minutes.
3
Add beans, corn, and diced zucchini. Re-cover and simmer for another 15 more minutes, or until zucchini is tender. Serve immediately with optional toppings, such as lime juice, avocado, cilantro, tortilla strips, cheese, sour cream.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 3 whole Bell Peppers, Diced (I Used 1 Red, 1 Green, And 1 Yellow), 1/2 whole Red Onion, Diced, 1 whole Jalapeno, Seeded And Diced, and more.

Yes, Mexican Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Vegetable Soup

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