Mexican Vegetable Soup

June 13, 2017 By:

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Mexican Vegetable Soup
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Tagged: Natural Natural. Beans & Legumes Beans & Legumes. Heart Healthy Heart Healthy. Kid Friendly Kid Friendly. Beans Beans. Vegan Vegan. Dinner Dinner. Kid Friendly Kid Friendly. Vegetable Sides Vegetable Sides. Low-Fat Low-Fat. Squash Squash. Zucchini Zucchini. Lunch Lunch. Soups & Stews Soups & Stews. Mexican Mexican. Zucchini Zucchini. Corn Corn. Vegetables Vegetables. Heart Healthy Heart Healthy. Onions Onions. Mexican Mexican. Gluten-Free Gluten-Free. Corn Corn. Stovetop Stovetop. 30 Minutes or Less 30 Minutes or Less. Soup it Up Soup it Up. Vegetarian Vegetarian. Main Dish Main Dish. Garlic Garlic.
Prep:
5 minutes
Cook:
12 minutes
Serves:
4 servings
This hearty and delicious vegetarian soup is effortless thanks to the just-right combination of supermarket staples, making it a perfect family meal on a busy weeknight. To complete the theme, accompany the dish with yellow corn tortilla chips.

Ingredients

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Directions

  1. Heat the oil in a large saucepan over medium-high heat. Add the zucchini, onion, and garlic. Cook, stirring occasionally, for 5 minutes or until tender.
  2. Increase the heat to high and stir in the tomato juice, beans, tomatoes, corn, oregano, and red pepper flakes. When the liquid comes to a boil, reduce the heat to low. Cover and simmer for 5 minutes. Season with salt and pepper.