This hearty Mexican vegetable soup is warm colorful and full of fresh flavor. Packed with comforting vegetables tender beans and gentle spices it creates a cozy bowl that feels nourishing and satisfying. It is easy to prepare and perfect for light dinners family meals or healthy lunch options.
Ingredients List
1 tablespoon olive oil
1 medium onion chopped
2 garlic cloves minced
1 carrot sliced
1 cup corn kernels
1 cup diced tomatoes
1 cup cooked black beans
1 cup cooked kidney beans
1 medium potato diced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
4 cups vegetable broth
Juice of half a lime
Fresh cilantro for garnish
Step by Step Instructions
Step 1: Saute Base Vegetables
Heat olive oil in a pot. Add onion garlic and carrots. Cook for three to four minutes until soft.
Step 2: Add Potatoes and Spices
Add diced potato chili powder cumin salt and black pepper. Cook for two minutes while stirring.
Step 3: Add Vegetables and Broth
Add corn diced tomatoes black beans kidney beans and vegetable broth. Stir well.
Step 4: Simmer the Soup
Bring the mixture to a gentle boil. Reduce heat and simmer for twenty minutes until all vegetables are tender.
Step 5: Add Lime
Stir in fresh lime juice for bright flavor.
Step 6: Serve
Top with cilantro and serve warm.
Cook Time
Preparation Time 10 minutes
Cooking Time 20 minutes
Total Time 30 minutes
Servings
Serves 4 to 5
Nutritional Information (approx. per serving)
Calories 180 to 210
Protein 7 grams
Carbohydrates 32 grams
Fat 4 grams
Fiber 7 grams
Storage Instructions
Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat on the stove or in the microwave before serving.
Suggestions
Add cooked chicken or turkey for extra protein
Use sweet potatoes instead of regular potatoes
Top with avocado slices or a spoon of yogurt
Serve with warm tortillas or crusty bread
Seasonal Relevance
This soup is perfect for chilly fall and winter evenings but it also works well in summer because of its fresh vegetables and light texture.
Conclusion
Hearty Mexican vegetable soup is flavorful nutritious and simple to prepare. With tender vegetables warm spices and fresh lime it creates a bright and comforting meal that everyone can enjoy.
Hearty Mexican Vegetable Soup Recipe
4 to 5
servings10
minutes20
minutes180 to 210
kcalA warm colorful and comforting Mexican vegetable soup made with fresh vegetables beans and mild spices. Perfect for healthy family meals and light dinners.
Ingredients
1 tablespoon olive oil
1 medium onion chopped
2 garlic cloves minced
1 carrot sliced
1 cup corn kernels
1 cup diced tomatoes
1 cup cooked black beans
1 cup cooked kidney beans
1 medium potato diced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
4 cups vegetable broth
Juice of half a lime
Fresh cilantro for garnish
Directions
- Heat olive oil in a pot. Add onion garlic and carrots. Cook for three to four minutes until soft.
- Add diced potato chili powder cumin salt and black pepper. Cook for two minutes while stirring.
- Add corn diced tomatoes black beans kidney beans and vegetable broth. Stir well.
- Bring the mixture to a gentle boil. Reduce heat and simmer for twenty minutes until all vegetables are tender.
- Stir in fresh lime juice for bright flavor.
- Top with cilantro and serve warm.
Recipe Video
Notes
- Add cooked chicken or turkey for extra protein.
- Use sweet potatoes instead of regular potatoes.
- Top with avocado slices or a spoon of yogurt.
- Serve with warm tortillas or crusty bread.
