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.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the diced carrots and celery, and cook for another 5 minutes, stirring occasionally.

Step 5

Stir in the diced zucchini and red bell pepper, cooking for 3 minutes to slightly soften the vegetables.

Step 6

Add the canned diced tomatoes with their juices, and pour in the vegetable broth. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to a simmer.

Step 8

Add the frozen corn, black beans, ground cumin, chili powder, paprika, salt, and black pepper. Stir well to evenly distribute the spices.

Step 9

Simmer the soup uncovered for 15-20 minutes, until the vegetables are tender and the flavors meld together.

Step 10

Remove the pot from heat and stir in the fresh cilantro and lime juice.

Step 11

Taste and adjust seasonings if necessary.

Step 12

Serve hot with your favorite toppings, such as sliced avocado, tortilla strips, or a dollop of sour cream.

Nutrition Facts

Serving size	3336.7 grams (3336.7g)

Amount per serving	% Daily Value*
Calories	1667

Total Fat 48.00g	62%
Saturated Fat 8.00g	40%
Polyunsaturated Fat 6.90g
Cholesterol 0mg	0%
Sodium 7558mg	329%
Total Carbohydrate 265.20g	96%
Dietary Fiber 69.20g	247%
Total Sugars 68.50g
Protein 68.70g	137%

Vitamin D 0IU	0%
Calcium 664mg	51%
Iron 23mg	126%
Potassium 6812mg	145%

*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.

Source of Calories

Fat: 24.4%

Protein: 15.5%

Carbs: 60.0%