Mexican Vegetable Soup
A deliciously healthy, low fat, low calorie, veggie packed soup! Filled with Mexican fresh flavors and perfect for serving any day of the year.
Servings: 6
Calories: 154kcal
Ingredients
- 1 1/2 cups yellow onion 1 medium, chopped
- 1 cup carrots 2 medium, peeled and diced
- 1 1/2 Tbsp olive oil
- 2 cloves garlic minced
- 5 cups low-sodium vegetable broth
- 1 1/2 diced tomatoes with green chilies 14.5 oz cans
- 1 zucchini medium, chopped (1 3/4 cups)
- 6 oz diced green beans 1 1/4 cups, optional
- 1 red bell pepper diced
- 1 tsp dried oregano Mexican oregano if you have it
- 1 tsp ground cumin
- Salt and freshly ground black pepper
- 1 3/4 cups frozen corn or drained and rinsed canned hominy or drained and rinsed canned hominy
- 2 Tbsp fresh lime juice
- 1/2 cup chopped cilantro
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.
Nutrition
Calories: 154kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Sodium: 167mg | Potassium: 642mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5470IU | Vitamin C: 64.7mg | Calcium: 74mg | Iron: 2.2mg