Recipes

MEXICAN VEGETABLE SOUP


February 10, 2016 By:
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

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.