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Mexican Vegetable Soup

June 13, 2017 By: Paulette M Comments

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Tagged: Natural Beans & Legumes Heart Healthy Kid Friendly Beans Vegan Dinner Kid Friendly Vegetable Sides Low-Fat Squash Zucchini Lunch Soups & Stews Mexican Zucchini Corn Vegetables Heart Healthy Onions Mexican Gluten-Free Corn Stovetop 30 Minutes or Less Soup it Up Vegetarian Main Dish 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

Select ingredients:

1 tablespoon olive oil

2 small zucchini, halved lengthwise and cut into 1/4-inch slices

3/4 cup finely chopped onion

1 tablespoon minced garlic

1 1/2 cups tomato juice

1 (15-ounce) can pinto beans, drained and rinsed

1 (14-ounce) can stewed tomatoes with Mexican seasonings

1 cup frozen corn kernels

1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano

Dash of red pepper flakes

Salt and pepper to taste

Directions

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.
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.

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