Mexican Vegetable Soup

June 13, 2017 By:

Submit a Recipe
Mexican Vegetable Soup
Rated 0.0 out of 5.
( ) Submit Rating
Tagged: Dinner Dinner. Low-Fat Low-Fat. Main Dish Main Dish. Squash Squash. Vegetarian Vegetarian. Soup it Up Soup it Up. Natural Natural. Kid Friendly Kid Friendly. Beans & Legumes Beans & Legumes. Zucchini Zucchini. Vegetable Sides Vegetable Sides. Mexican Mexican. Lunch Lunch. Zucchini Zucchini. Corn Corn. Stovetop Stovetop. Kid Friendly Kid Friendly. Vegetables Vegetables. 30 Minutes or Less 30 Minutes or Less. Heart Healthy Heart Healthy. Gluten-Free Gluten-Free. Mexican Mexican. Onions Onions. Vegan Vegan. Garlic Garlic. Soups & Stews Soups & Stews. Beans Beans. Heart Healthy Heart Healthy. Corn Corn.
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:

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.