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–+ servings
hearty mexican vegetable soup

Mexican Vegetable Soup

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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Mexican
Servings 6 servings

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

For optimal results, ensure all vegetables are cut to uniform sizes for even cooking. Adjust the seasoning according to your taste preference, and feel free to add other vegetables like spinach or kale for extra nutrition. If you like your soup spicier, consider adding a diced jalapeño while sautéing the vegetables.
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