Mexican Vegetable Soup

A hearty yet low-calorie Mexican inspired soup packed with vegetables. Quinoa and beans make it filling yet nutritious.

📝 Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small onion (diced)
• 2 garlic cloves (minced)
• 1/4 cup chopped cilantro (plus extra for garnish)
• 1 medium bell pepper (chopped)
• 1 teaspoon cumin
• 15 ounce can diced tomatoes
• 3 tablespoons tomato paste
• 3 cups vegetable broth
• 1/2 cup sweet corn
• 15 ounce can red or kidney beans (drained and rinsed)
• 1 1/2 cups cooked quinoa
• salt and pepper to taste
• grated Mexican blend or cheddar cheese for garnish (*optional)
• lime wedges (for serving)

👨‍🍳 Instructions

1. 1Add oil to a large pot over medium heat. Add onion, garlic, cilantro, bell pepper and cumin. Cook for 2-3 minutes, stirring occasionally.
2. 2Add diced tomatoes, tomato paste and vegetable broth to the pot. Stir together and bring to a simmer. Cook for 3 minutes.
3. 3Add corn, beans and quinoa. Stir to combine and cook for 2-3 minutes until everything is heated through.
4. 4Season to taste with salt and pepper.
5. 5Serve with lime wedges, additional chopped fresh cilantro and top with grated cheese if desired.