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4.7 from 72 votes

Mexican Vegetable Soup

Mexican vegetable soup (sopa de verduras) is a dish made with veggies like zucchini, carrots, green beans, and potatoes in a tomato-based broth.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Calories: 127 kcal
Course: Soup
Cuisine: Mexican

Ingredients

  • 2 Roma tomatoes, quartered
  • 1 clove garlic
  • ½ medium yellow onion
  • 1 teaspoon vegetable bouillon
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 large carrot, diced
  • 1 zucchini, diced
  • 1 russet potato, peeled and diced
  • 1 yellow bell pepper, diced
  • ½ cup chopped green beans (fresh or frozen)
  • 4 cups vegetable broth
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon ground cumin
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon dried oregano
  • 3 prigs cilantro
  • For topping: Lime juice, cotija cheese or queso fresco, and chopped cilantro

Instructions

    Cup of Yum
  1. Blend the tomatoes, garlic, onion, bouillon, and water in a large blender on high until completely smooth.
  2. Heat the olive oil in a medium pot or Dutch oven over medium-high heat. Add the carrots and saute for 2 minutes.
  3. Pour in the blended tomato mixture and cook for 3 minutes, stirring occasionally.
  4. Stir in the zucchini, potato, bell pepper, green beans, vegetable broth, salt, cumin, black pepper, oregano, and cilantro. Raise the heat to high and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes until the vegetables are tender and cooked through.
  5. Remove and discard cilantro sprigs. Taste and season with more salt as needed.
  6. Serve immediately with some freshly squeezed lime juice and cotija cheese or queso fresco.

Notes

  • Cut the vegetables in fairly uniform and equal sizes to ensure that they cook at the same rate.
  • You can swap out most of the vegetables for whatever you have on hand, like asparagus, green or red bell pepper, corn, or even broccoli!
  • Keep this soup vegetarian and vegan by using vegetable broth and bouillon, or you can substitute chicken broth and bouillon if you prefer.

Nutrition Information

Serving 1serving Calories 127kcal (6%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 1554mg (65%) Potassium 612mg (17%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 5012IU (100%) Vitamin C 59mg (66%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 127

% Daily Value*

Serving 1serving
Calories 127kcal 6%
Carbohydrates 22g 7%
Protein 3g 6%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Sodium 1554mg 65%
Potassium 612mg 13%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 5012IU 100%
Vitamin C 59mg 66%
Calcium 44mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.