Mexican Vegetable Soup
User Reviews
5
Mexican Vegetable Soup
Description
This soup begins with sautéing onion, carrot, and garlic in olive oil to build a flavorful base. Adding vegetable broth, diced tomatoes with green chilies, zucchini, optional green beans, and red bell pepper infuses the soup with layered flavors and textures. Seasoning with Mexican oregano and cumin gives it a characteristic earthy and mildly spicy aroma. Simmering until the vegetables are tender allows flavors to meld while preserving vegetable integrity.
Finishing with frozen corn, lime juice, and chopped cilantro brightens the soup and adds fresh elements. The combination of textures, from soft cooked vegetables to crisp corn kernels, makes it plentiful and satisfying. This vegetable soup fits well as a light meal or starter, especially in cooler weather or when craving a nutritious vegetable-rich dish.
This recipe was inspired by Sacramento Street, reflecting a thoughtful approach to vegetable preparation and seasoning that supports balanced flavor development.
Ingredients
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 cup carrot 2 medium, peeled and diced
- 1 1/2 Tbsp olive oil
- 2 cloves garlic minced
- 5 cups vegetable broth low-sodium
- 1 1/2 (14.5 oz) cans diced tomatoes with green chilies
- 1 zucchini chopped (1 3/4 cups, medium
- 6 oz green beans 1 1/4 cups), optional, diced
- 1 red bell pepper diced
- 1 tsp oregano Mexican oregano if you have it, dried
- 1 tsp cumin ground
- salt freshly ground
- black pepper freshly ground
- 1 3/4 cups frozen corn or drained and rinsed canned hominy
- 2 Tbsp lime juice fresh
- 1/2 cup cilantro chopped
Instructions
- 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.
- Stir in vegetable broth, tomatoes, zucchini, green beans, bell pepper, oregano, cumin and season with salt and pepper to taste.
- Bring to a boil then reduce heat to medium-low, cover and simmer until veggies are soft, stirring occasionally, about 20 minutes.
- Stir in corn, lime juice and cilantro and cook until corn is heated through. Serve warm.
Notes
- The recipe offers a variety of vegetables, but green beans are optional and can be omitted.
- Fresh lime juice added at the end provides a bright acidity that complements the spices and vegetables.
- Use low-sodium vegetable broth to better control the salt content.
- The recipe is inspired by Sacramento Street, emphasizing fresh, vibrant vegetable flavors.
User Reviews
Overall Rating
5
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