5 from 78 votes
Mexican Vegetable Soup
Mexican Vegetable Soup is a hearty broth-based dish loaded with sautéed onion, carrot, garlic, zucchini, green beans, bell pepper, corn, and spices like oregano and cumin. It offers a comforting mix of tender vegetables and fresh cilantro accented by lime juice, providing a warm, mildly spiced soup perfect for a vegetable-rich meal.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
6
Course:
Soup
Cuisine:
Mexican
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.
Cup of Yum
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.