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Mexican Vegetable Soup
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Mexican Vegetable Soup

A chunky, Mexican vegetable soup, packed full with veggies and beans. This soup is guaranteed to keep you warm and full.
Course Lunch
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 195kcal

Ingredients

  • 1 large brown onion (220g) finely chopped
  • 1 ½ tbsp olive oil
  • 1 medium carrot (80g) peeled and finely chopped
  • 1 stalk of celery chopped
  • 1 medium red jalapeño pepper seeds and pith removed and finely chopped
  • 2 cloves of garlic minced
  • ½ heaped tbsp dried oregano
  • 1 tsp dried coriander
  • 1 heaped tsp cumin
  • ½ tsp smoked paprika
  • 2 x 400g cans of chopped/diced tomatoes (2 x 14.5oz cans)
  • 1 small courgette/zucchini (180g) cut in half lengthways then sliced diagonally
  • 1 medium green bell pepper (180g) pith and seeds removed and roughly chopped
  • 1 medium orange sweet pepper (romano pepper) pith and seeds removed and roughly chopped
  • 140 g sweetcorn kernels (¾ cup)
  • 1 x 400g black beans (1 x 15oz can) drained and rinsed
  • 1 small handful of fresh coriander/cilantro chopped
  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • 2 tbsp freshly squeezed lime juice

Instructions

  • Heat the oil in a large saucepan. Add the onion and cook over a medium heat for 5 minutes or until the onion is translucent.  Then add the carrot and celery and cook for another 2 minutes, stirring occasionally.
  • Now add the garlic and chilli,  cook for one minute then add the spices and the dried herbs. Cook for another minute then add the chopped tomatoes. Fill one of the tins with water give it a little swirl then pour into the pan. Repeat, but fill the can to half and add to the pan. Stir well.
  • Add the vegetables, beans and sweetcorn. Finally, add the salt and pepper and lime juice. Bring to the boil and simmer for 20 minutes.
  • Check the seasoning, if you need more salt or pepper, add it now.
    Stir in the chopped coriander and serve immediately.
  • Serve with some lime wedges, coriander leaves, and some good crusty bread.

Notes

  • Vegetables - You can adapt the veggies according to your own taste or what you have in your fridge, however, peppers work really well as does thickly cut courgette/zucchini.
  • Beans - I use black beans for this soup, however, red kidney beans or black-eyed beans work really well too.
  • Texture - This is quite chunky if you prefer less eating in your soup, chop up the peppers small, but you will need to keep the courgette chunky.
  • Storing - This can be kept in the fridge for 2 or 3 days, reheat it on the hob or in the microwave.
  • Freezing - This soup is suitable for freezing, I recommend you slightly undercook the soup if you intend to freeze it, this will help reduce the chances of the vegetables becoming overly soggy. 
  • Nutritional Information - is approximate, it is calculated using an online nutrition tool and is based on one serving.

Nutrition

Calories: 195kcal | Carbohydrates: 34.1g | Protein: 9.1g | Fat: 3.5g | Saturated Fat: 0.5g | Sodium: 236mg | Potassium: 715mg | Fiber: 7.5g | Sugar: 7g | Calcium: 70mg | Iron: 3mg