Mexican Vegetable Soup Recipe
View original ↗
iFoodReal · by Olena Osipov★ 5.0 (3)

Mexican Vegetable Soup Recipe

NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 22%
CARBS 52G74% OF CAL
9G FIBER32G OTHER12G TOTAL SUGAR
FAT 5G16% OF CAL
1G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetable soup loaded with fresh produce, black beans, and warm Mexican spices. Comfort food that's naturally plant-based and ready in 40 minutes.

mainmexicansoupdairy freegluten freelow calorieveganvegetarian
View the full recipe on iFoodReal →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 1 medium onion (finely chopped)
  • 3 large garlic cloves (minced)
  • 2 large carrots (finely chopped)
  • 1 large red bell pepper (finely chopped)
  • 1 large green bell pepper (finely chopped)
  • 2 large potatoes (medium chopped)
  • 2 medium zucchini (medium chopped)
  • 2 cups green beans (chopped)
  • 1 cup corn (fresh or frozen)
  • 4 ounces can diced green chilies
  • 14 ounces can black beans (rinsed & drained)
  • 14 ounces can tomato sauce or diced tomatoes (low sodium)
  • 8 cups vegetable stock (low sodium)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil (extra virgin)
  • 1 cup cilantro (finely chopped)
  • 1 lime (juice of)
  • jalapeño pepper (optional)
PREP
10M
SODIUM
707MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.