Vegetable Soup Recipe

Name: Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. pinto beans, soaked overnight and drained; 1 t. salt; 1 bay leaf; 1 t. dried oregano; 1 lb. tomatoes (fresh or canned); 2 ancho chiles; 1 lb. mixed summer squash; 4 ears corn (about 2 cups kernels); 2 T. corn or vegetable oil; 2 yellow onions, cut 1/4-inch squares; 2 cloves garlic, finely chopped; 2 T. red chili powder(or more to taste); 1 t. ground cumin; 1/2 t. ground coriander; 8 oz. green beans, cut into 1-inch lengths; 4 oz. jack or muenster cheese, grated; 1/2 bunch cilantro leaves, roughly chopped; Whole cilantro leaves for garnish

Servings: persons

1 1/4 c. pinto beans, soaked overnight and drained
1 t. salt
1 bay leaf
1 t. dried oregano
1 lb. tomatoes (fresh or canned)
2 ancho chiles
1 lb. mixed summer squash
4 ears corn (about 2 cups kernels)
2 T. corn or vegetable oil
2 yellow onions, cut 1/4-inch squares
2 cloves garlic, finely chopped
2 T. red chili powder(or more to taste)
1 t. ground cumin
1/2 t. ground coriander
8 oz. green beans, cut into 1-inch lengths
4 oz. jack or muenster cheese, grated
1/2 bunch cilantro leaves, roughly chopped
Whole cilantro leaves for garnish

1
Cook the pre-soaked beans in a saucepot for about 1 to 2 hours in plenty of water with the salt, bay leaf and oregano.
2
Remove them from the heat when they are soft but not mushy, as they will continue to cook in the stew.
3
Drain the beans, set aside and save the broth.
4
Peel, seed and chop the tomatoes and reserve juice. Open the chili pods and remove the seeds and veins; then, cut the chiles into narrow strips.
5
Cut the squash into large pieces. Shave the kernels from the corn.
6
Set chiles, squash and corn aside.

952

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 18 ingredients. The key ingredients include: 1 1/4 c. pinto beans, soaked overnight and drained, 1 t. salt, 1 bay leaf, 1 t. dried oregano, and more.

Yes, 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.

Vegetable Soup

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