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Mexican Vegetable Soup

Mexican Vegetable Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 medium zucchini, diced
  • 1 cup fresh or frozen corn kernels
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, with their juices
  • 4 cups vegetable broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • Juice of 1 lime
  • Fresh cilantro, chopped

Method
 

  1. Heat oil in a large pot over medium heat. Sauté onion and bell pepper 5 minutes until softened. Add garlic and cook 30 seconds.
  2. Stir in zucchini, corn, black beans, tomatoes with juices, broth, cumin, chili powder, paprika, oregano, and salt. Bring to a boil.
  3. Reduce heat to low, cover partially, and simmer 12 to 15 minutes until zucchini is tender.
  4. Remove from heat, stir in lime juice, and serve topped with cilantro.

Notes

This soup thickens slightly as it cools. If reheating leftovers, add a splash of broth or water to thin it back to your liking. The flavors deepen overnight, so it’s great for lunch the next day.