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mexican soup
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5 from 1 vote

Mexican Vegetable Soup

Author Susan Turnbull

Ingredients

  • 2 tbsp butter
  • 1 tbsp grapeseed oil or other neutral vegetable oil
  • 1 cup carrots, diced
  • 1 onion, diced
  • salt and freshly-ground pepper to taste
  • 1 cup green beans, fresh or frozen
  • 1 red pepper, diced
  • 1 13 oz can niblet corn, drained
  • 1/2 tsp garlic powder
  • 18 oz can petite-diced tomatoes
  • 4 cups veggie stock
  • 1/2 cup water
  • 1 tsp chili powder
  • 1/4 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp Aleppo pepper or chili flakes, optional
  • 1 13 oz can black beans, rinsed and drained
  • 1 tbsp Mexican oregano (or regular)

Toppings

  • grated cheddar cheese
  • crushed tortilla chips

Optional

  • 1 cup frozen green peas
  • crusty bread

Instructions

  • Heat butter and oil in large stockpot to medium. Add carrot and onion, sprinkle with salt and pepper. Cook 2 minutes, then add green beans and other veggies (except peas).
  • Sprinkle with salt, pepper and add garlic powder. Cook, stirring occasionally, for 5-7 minutes, or until veggies start to soften and onion is translucent.
  • Stir in tomatoes, stock and water, plus seasonings. Add beans and bring to a simmer. Cook, covered, for 30-40 minutes until veggies are tender.
  • Add oregano and peas if using. Taste and adjust seasoning as required.
  • Top individual bowls with grated cheese and crushed tortilla chips. Serve with crusty bread.