Vegetarian

Mexican Vegetable Soup is for Dinner.

Mexican Vegetable Soup takes 10 minutes to prepare.

Mexican Vegetable Soup takes 40 minutes to cook.

Mexican Vegetable Soup makes 4 servings.

The ingredients for Mexican Vegetable Soup are:

2 tbsp vegetable or extra virgin olive oil
1 onion, chopped finely
4 garlic cloves, chopped finely
1/4-1/2 tsp ground cumin
2-3 tsp mild chili powder
1 carrot, sliced
1 potato, diced
1 1/2 cups diced fresh or canned tomatoes
1 zucchini, diced
1/4 small cabage, shredded
4 cups vegetable or chicken bouillon or water
1 cup canned or frozen corn
about 10 green beans, cut into bite-size lengths
salt and pepper

Here is how you make Mexican Vegetable Soup:

1. heat the oil in a heavy-based pan. Add the onion and garlic and cook for a few minutes until softened, then sprinkle in the cumin and chili powder. Stir in the carrot, potato, tomatoes, zucchini, and cabbage and cook, stirring occasionally, for 2 minutes2. Pour in the bouillon. Cover and cook over medium heat for about 20 minutes until the vegetables are tender3. Add extra water if necessary, then stir in the corn and green beans, and cook for another 5-10 minutes or until the beans are tender. Season with salt and pepper to taste, bearing in mind that the tortilla chips may be salty.4. Ladle the soup into soup bowls and sprinkle each portion with fresh cilantro. top with a spoon of salsa, then add a handful of tortilla chips.Number of Servings: 4Recipe submitted by SparkPeople user THATGIRL42769.

The nutritional information for Mexican Vegetable Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 250.5

• Total Fat: 9.2 g
• Cholesterol: 0.0 mg
• Sodium: 1,530.1 mg
• Total Carbs: 39.4 g
• Dietary Fiber: 6.9 g
• Protein: 7.0 g