Isabel Eats · by Isabel Orozco-Moore★ 4.7 (24)
Mexican Vegetable Soup
NUTRITION · PER SERVING35M COOK
CAL 8%·PRO 12%
CARBS 23G57% OF CAL
4G FIBER0G ADDED0G INTRINSIC11G OTHER8G TOTAL SUGAR
FAT 6G35% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light vegetable-forward Mexican soup with zucchini, carrots, potatoes, green beans, and warm spices. Fresh, simple, and satisfying.
mainmexicansoup🫕 dutch oven🌀 blendergluten freevegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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 sprigs cilantro
- For topping: Lime juice, cotija cheese or queso fresco, and chopped cilantro
At a glance
PER SERVING · TIME 35M
CAL 8%·PRO 12%
CARBS 23G57% OF CAL
4G FIBER0G ADDED0G INTRINSIC11G OTHER8G TOTAL SUGAR
FAT 6G35% OF CAL
2G SAT5G 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
- 20m
- Sodium
- 1395mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 778mg
- Calcium
- 102mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1395MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.