Picture yourself enveloped in the warm, inviting aroma of Mexican Vegetable Soup simmering on the stove.
There’s something undeniably comforting about a pot of vibrant vegetables melding together with spices that fill your kitchen with coziness.
This easy-to-make soup transforms fresh ingredients into a hearty, soul-soothing meal that’s sure to become a favorite.
As the flavors come together, they create something magical. Let’s bring this delightful dish to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 ladle
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 1 zucchini, sliced
- 1 cup corn kernels, fresh or frozen
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Cook & Prep Time
To efficiently manage your time while making Mexican Vegetable Soup, here’s a suggested timeline that includes prep work, cooking activities, resting, and reading time:
Preparation and Cooking Timeline:
- Reading the Recipe (5 minutes)
- Before you start, spend a few minutes reading through the entire recipe to familiarize yourself with the steps and ingredients.
- Preparation (20 minutes)
- 0:00 – 5:00 minutes: Gather all equipment and ingredients. Start by washing and drying the vegetables.
- 5:00 – 10:00 minutes: Dice the onion, mince the garlic, and slice the carrots and zucchini.
- 10:00 – 15:00 minutes: Chop the celery and bell pepper. Measure out the corn kernels, black beans, and diced tomatoes.
- 15:00 – 20:00 minutes: Measure and prepare the spices (cumin, chili powder, salt, and black pepper). Chop the cilantro and cut the lime into wedges.
- Cooking (40 minutes)
- 20:00 – 25:00 minutes: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent.
- 25:00 – 30:00 minutes: Stir in the garlic, carrots, and celery, cooking for another 5 minutes.
- 30:00 – 33:00 minutes: Add the bell pepper and zucchini, cooking for 3 minutes more.
- 33:00 – 35:00 minutes: Stir in the corn, black beans, and diced tomatoes.
- 35:00 – 40:00 minutes: Pour in the vegetable broth, and add the cumin, chili powder, salt, and pepper. Bring the soup to a boil.
- 40:00 – 65:00 minutes: Reduce the heat and let it simmer for 25 minutes.
- Resting (5 minutes)
- 65:00 – 70:00 minutes: Remove the pot from heat and let the soup rest for 5 minutes.
- Serving (5 minutes)
- 70:00 – 75:00 minutes: Stir in the chopped cilantro before serving. Serve hot with lime wedges on the side for extra flavor.
Adjust the timing as needed based on your pace and preferences.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the garlic, carrots, and celery, and cook for another 5 minutes.
Add the bell pepper and zucchini, and cook for 3 minutes more.
Stir in the corn, black beans, and diced tomatoes.
Pour in the vegetable broth and add the cumin, chili powder, salt, and pepper.
Bring the soup to a boil, then reduce the heat and let it simmer for 25 minutes.
Remove the pot from heat and let the soup rest for 5 minutes.
Stir in the chopped cilantro before serving.
Serve hot with lime wedges on the side for extra flavor.
Serving Tips
- Crusty Bread: Pair the soup with a slice of warm, crusty bread to soak up the flavorful broth.
- Tortilla Chips: Add a crunchy texture by serving with tortilla chips on the side.
- Avocado Slices: Top the soup with fresh avocado slices for a creamy contrast.
- Grated Cheese: Sprinkle some grated cheddar or queso fresco on top for a cheesy finish.
- Sour Cream: Add a dollop of sour cream to enhance the richness and balance the spices.
Storage
Store Mexican Vegetable Soup in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze the soup for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze Mexican Vegetable Soup, let it cool completely.
Then, transfer it to airtight containers or freezer bags.
Label with the date.
Freeze for up to three months.
Reheating
When reheating Mexican Vegetable Soup, use a stovetop over medium heat.
Stir occasionally.
Alternatively, microwave on medium power.
Stir frequently to guarantee even heating without overcooking vegetables.
Final Thoughts
Mexican Vegetable Soup is a delightful and nourishing option for any meal.
This vibrant dish is packed with a variety of flavors and textures, making it a satisfying choice for both vegetarians and meat-eaters alike.
With its rich blend of vegetables and spices, this soup brings a taste of Mexico right to your table.
Feel free to customize the recipe to suit your personal preferences or dietary needs.
Whether you enjoy it as a starter or a main course, Mexican Vegetable Soup is sure to impress.
Don’t forget to add a squeeze of lime for an extra burst of flavor.
Enjoy the warmth and comfort of this delicious soup with family and friends.
Frequently Asked Questions
Can I Substitute Vegetable Broth With Chicken Broth?
Yes, you can substitute vegetable broth with chicken broth. Use the same 6 cups of chicken broth. This will add a richer flavor profile. Make certain to adjust seasoning, as chicken broth might contain more salt than vegetable broth.
Is This Soup Suitable for a Vegan Diet?
Yes, it’s suitable for a vegan diet. Verify all ingredients, like vegetable broth and canned goods, don’t contain animal-derived additives. Use precise measurements and follow cooking techniques for best flavor, maintaining a uniform vegetable size for even cooking.
How Can I Make This Soup More Filling?
To make your soup more filling, add 1 cup of cooked quinoa or brown rice. Incorporate 1 diced avocado for creaminess. Increase protein by adding 1 cup of cooked chickpeas or an extra can of black beans.
What Can I Use Instead of Fresh Cilantro?
You can use 1/4 cup of fresh parsley or 2 tablespoons of dried oregano for a different flavor profile. Both alternatives maintain the recipe’s balance and complement the existing ingredients without overpowering the dish.
Can I Use Canned Corn Instead of Fresh or Frozen?
You can use canned corn instead of fresh or frozen, but make sure to drain and rinse it thoroughly to remove excess sodium. Canned corn won’t affect the cooking time or flavor considerably, maintaining the soup’s integrity.
Mexican Vegetable Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks chopped
- 1 bell pepper chopped
- 1 zucchini sliced
- 1 cup corn kernels fresh or frozen
- 1 can black beans 15 ounces, drained and rinsed
- 1 can diced tomatoes 14.5 ounces
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the garlic, carrots, and celery, and cook for another 5 minutes.
- Add the bell pepper and zucchini, and cook for 3 minutes more.
- Stir in the corn, black beans, and diced tomatoes.
- Pour in the vegetable broth and add the cumin, chili powder, salt, and pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer for 25 minutes.
- Remove the pot from heat and let the soup rest for 5 minutes.
- Stir in the chopped cilantro before serving.
- Serve hot with lime wedges on the side for extra flavor.
Notes
