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    You are in: Home / Recipes / Mexican Vegetable Soup Recipe
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    Mexican Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    four and twenty's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sauté onion and garlic, then add cumin and cayenne powders.
    2. 2
      Stir in carrot, potato, zucchini and cabbage and cook for 2 minutes.
    3. 3
      Pour in stock and tomatoes and cook until tender.
    4. 4
      Stir in corn and beans and cook until beans are tender.
    5. 5
      Turn off the heat and stir in the cilantro.
    6. 6
      Salt and pepper to taste.

    Ratings & Reviews:

    • on October 02, 2008

      55

      Delicious! Didn't mind the dicing so much as I used by quick dicer! Takes most of the drudgery away. That said, wanted to add that the only difference I made was to use chipote chili powder in place of the cayenne. Used raisedbywolvz's Rich Vegetable Stock. Made as part of a Mexican feast last night. Thnx for posting four and twenty. Made for Fall 2008 PAC.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mexican Vegetable Soup

    Serving Size: 1 (136 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 98.1
     
    Calories from Fat 33
    34%
    Total Fat 3.7 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 107.4 mg
    4%
    Total Carbohydrate 15.8 g
    5%
    Dietary Fiber 3.1 g
    12%
    Sugars 4.2 g
    17%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    vegetable stock

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