Mexican Vegetable Soup
Bursting with vibrant flavors and wholesome goodness, this Mexican Vegetable Soup is a delightful fusion of colorful fresh vegetables, hearty black beans, and bold spices like cumin, chili powder, and paprika. Perfect for a healthy and comforting meal, this one-pot recipe comes together in just 45 minutes, making it an excellent option for busy weeknights. The addition of lime juice and cilantro adds a zesty, herbaceous touch, while customizable toppings like avocado, tortilla strips, or sour cream take it to the next level. Naturally vegan and gluten-free, this soup is as nutritious as it is satisfying—a true showcase of Mexican-inspired flavors brimming with warmth and nourishment.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 large carrots, peeled and diced
- 2 stalks celery stalks, diced
- 1 medium zucchini, diced
- 1 large red bell pepper, diced
- 15 ounces diced tomatoes (canned)
- 6 cups vegetable broth
- 1 cup frozen corn
- 15 ounces canned black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, juiced
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced carrots and celery, and cook for another 5 minutes, stirring occasionally.
Stir in the diced zucchini and red bell pepper, cooking for 3 minutes to slightly soften the vegetables.
Add the canned diced tomatoes with their juices, and pour in the vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer.
Add the frozen corn, black beans, ground cumin, chili powder, paprika, salt, and black pepper. Stir well to evenly distribute the spices.
Simmer the soup uncovered for 15-20 minutes, until the vegetables are tender and the flavors meld together.
Remove the pot from heat and stir in the fresh cilantro and lime juice.
Taste and adjust seasonings if necessary.
Serve hot with your favorite toppings, such as sliced avocado, tortilla strips, or a dollop of sour cream.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1183 mg | 51% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 12.7 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 1164 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
