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Mexican vegetable soup.
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4.86 from 7 votes

Mexican Vegetable Soup

A hearty yet low-calorie Mexican inspired soup packed with vegetables. Quinoa and beans make it filling yet nutritious.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Soups + Stews
Cuisine: Mexican
Keyword: Mexican vegetable soup, Mexican vegetable soup recipe, quinoa soup with vegetables, vegetable soup with quinoa
Servings: 4 servings
Author: Gina Matsoukas

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • ¼ cup chopped cilantro plus extra for garnish
  • 1 medium bell pepper chopped
  • 1 teaspoon cumin
  • 15 ounce can diced tomatoes
  • 3 tablespoons tomato paste
  • 3 cups vegetable broth
  • ½ cup sweet corn
  • 15 ounce can red or kidney beans drained and rinsed
  • 1 ½ cups cooked quinoa
  • salt and pepper to taste
  • grated Mexican blend or cheddar cheese for garnish *optional
  • lime wedges for serving

Instructions

  • Add oil to a large pot over medium heat. Add onion, garlic, cilantro, bell pepper and cumin. Cook for 2-3 minutes, stirring occasionally.
  • Add diced tomatoes, tomato paste and vegetable broth to the pot. Stir together and bring to a simmer. Cook for 3 minutes.
  • Add corn, beans and quinoa. Stir to combine and cook for 2-3 minutes until everything is heated through.
  • Season to taste with salt and pepper.
  • Serve with lime wedges, additional chopped fresh cilantro and top with grated cheese if desired.

Nutrition

Serving: 1SERVING | Calories: 352kcal | Carbohydrates: 55g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 1003mg | Fiber: 12g | Sugar: 12g