Mexican Vegetable Soup

A deliciously healthy, low fat, low calorie, veggie packed soup! Filled with Mexican fresh flavors and perfect for serving any day of the year.

📝 Ingredients

• 1 1/2 cups chopped yellow onion ((1 medium))
• 1 cup peeled and diced carrots ((2 medium))
• 1 1/2 Tbsp olive oil
• 2 cloves garlic, (minced)
• 5 cups low-sodium vegetable broth
• 1 1/2 (14.5 oz) cans diced tomatoes with green chilies
• 1 medium zucchini, (chopped (1 3/4 cups))
• 6 oz diced green beans ((1 1/4 cups), optional)
• 1 red bell pepper, (diced)
• 1 tsp dried oregano ((Mexican oregano if you have it))
• 1 tsp ground cumin
• Salt and freshly ground black pepper
• 1 3/4 cups frozen corn or drained and rinsed canned hominy
• 2 Tbsp fresh lime juice
• 1/2 cup chopped cilantro

👨‍🍳 Instructions

1. 1Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer.
2. 2Stir in vegetable broth, tomatoes, zucchini, green beans, bell pepper, oregano, cumin and season with salt and pepper to taste.
3. 3Bring to a boil then reduce heat to medium-low, cover and simmer until veggies are soft, stirring occasionally, about 20 minutes.
4. 4Stir in corn, lime juice and cilantro and cook until corn is heated through. Serve warm.