Mexicanvegetablesoup Recipes

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MEXICAN VEGETABLE SOUP



Mexican Vegetable Soup image

I usually like recipes with some sort of meat in them but this was excellent. There is very little fat except what is in the olive oil used to sauté the onions and garlic. Really worth all the chopping!

Provided by four and twenty

Categories     Vegetable

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, finely chopped
4 garlic cloves, minced
1/4 teaspoon ground cumin
1 dash cayenne powder
1 carrot, sliced
1 potato, peeled and diced
12 ounces crushed tomatoes
1 zucchini, diced
1/4 head cabbage, shredded
4 cups vegetable stock or 4 cups beef stock
4 ounces frozen corn
10 green beans, cut
4 -6 tablespoons chopped cilantro

Steps:

  • Sauté onion and garlic, then add cumin and cayenne powders.
  • Stir in carrot, potato, zucchini and cabbage and cook for 2 minutes.
  • Pour in stock and tomatoes and cook until tender.
  • Stir in corn and beans and cook until beans are tender.
  • Turn off the heat and stir in the cilantro.
  • Salt and pepper to taste.

Nutrition Facts : Calories 98.2, Fat 3.7, SaturatedFat 0.5, Sodium 107.5, Carbohydrate 15.8, Fiber 3.1, Sugar 4.3, Protein 2.5

MEXICAN VEGETABLE SOUP



Mexican Vegetable Soup image

Make and share this Mexican Vegetable Soup recipe from Food.com.

Provided by Hadice

Categories     Mexican

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1/2 cup yellow onion, chopped
1/2 cup red bell pepper, chopped
2 garlic cloves, minced
2 cups vegetable stock or 2 cups broth
1 tomatoes, peeled, seeded and chopped
1 (14 1/2 ounce) can whole tomatoes, coarsely chopped, with juice
2 medium russet potatoes, peeled and cubed
1 cup corn
3 tablespoons canned diced green chiles, drained
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
fresh ground pepper
sour cream, for topping
crushed tortilla chips, for topping

Steps:

  • In a large soup pot over medium heat, warm oil.
  • Saute onion, bell pepper and garlic until tender, about five minutes.
  • Add remaining ingredients, except toppings and simmer, covered, until vegetables are tender, about 30 minutes.
  • Ladle into bowls and top with a dollop of sour cream and tortilla chips.

Nutrition Facts : Calories 199.9, Fat 4.5, SaturatedFat 0.6, Sodium 338.7, Carbohydrate 38.5, Fiber 6, Sugar 7.5, Protein 5.3

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