Cooking Classy · by Jaclyn★ 5.0 (26)
Mexican Vegetable Soup
NUTRITION · PER SERVING50M COOK
CAL 6%·PRO 6%
CARBS 22G71% OF CAL
4G FIBER1G ADDED8G INTRINSIC9G OTHER9G TOTAL SUGAR
FAT 4G30% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, veggie-packed soup with Mexican spices, tomatoes, and lime. Healthy, low-fat, and satisfying anytime of year.
mainmexicansoup🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Cooking Classy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 cups chopped yellow onion ((1 medium))
- 1 cup peeled and diced carrots ((2 medium))
- 1 1/2 Tbsp olive oil
- 2 cloves garlic, (minced)
- 5 cups low-sodium vegetable broth
- 1 1/2 (14.5 oz) cans diced tomatoes with green chilies
- 1 medium zucchini, (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
- 2 Tbsp fresh lime juice
- 1/2 cup chopped cilantro
At a glance
PER SERVING · TIME 50M
CAL 6%·PRO 6%
CARBS 22G71% OF CAL
4G FIBER1G ADDED8G INTRINSIC9G OTHER9G TOTAL SUGAR
FAT 4G30% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 586mg
- Total sugar
- 9g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 541mg
- Calcium
- 54mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 586MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.