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Mexican Vegetable Soup in a bowl garnished with lime juice and cotija cheese.
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4.67 from 24 votes

Mexican Vegetable Soup

This Mexican vegetable soup (aka sopa de verduras) is packed with veggies like zucchini, carrots, potatoes, and green beans.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: Mexican
Servings: 4 servings
Author: Isabel Orozco-Moore

Ingredients

  • 2 Roma tomatoes, quartered
  • 1 clove garlic
  • ½ medium yellow onion
  • 1 teaspoon vegetable bouillon
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 large carrot, diced
  • 1 zucchini, diced
  • 1 Russet potato, peeled and diced
  • 1 yellow bell pepper, diced
  • ½ cup chopped green beans (fresh or frozen)
  • 4 cups vegetable broth
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon ground cumin
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon dried oregano
  • 3 sprigs cilantro
  • For topping: Lime juice, cotija cheese or queso fresco, and chopped cilantro

Instructions

  • Blend the tomatoes, garlic, onion, bouillon, and water in a large blender on high until completely smooth.
  • Heat the olive oil in a medium pot or Dutch oven over medium-high heat. Add the carrots and saute for 2 minutes.
  • Pour in the blended tomato mixture and cook for 3 minutes, stirring occasionally.
  • Stir in the zucchini, potato, bell pepper, green beans, vegetable broth, salt, cumin, black pepper, oregano, and cilantro. Raise the heat to high and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes until the vegetables are tender and cooked through.
  • Remove and discard cilantro sprigs. Taste and season with more salt as needed.
  • Serve immediately with some freshly squeezed lime juice and cotija cheese or queso fresco.

Notes

  • Vegetables: You can swap out most of the vegetables for whatever you have on hand, like asparagus, green or red bell pepper, corn, or even broccoli. Also, make sure to cut the vegetables into fairly uniform, equal sizes to ensure they cook at the same rate.
  • Broth: Keep this soup vegetarian and vegan by using vegetable broth and bouillon, or you can use chicken broth and bouillon if you prefer.
  • Storage: Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
  • Reheating: Heat in the microwave in 1-minute increments until the soup is warmed. You can also reheat it on the stovetop in a pot over high heat until it's warmed through.

Nutrition

Serving: 1serving | Calories: 127kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1554mg | Potassium: 612mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5012IU | Vitamin C: 59mg | Calcium: 44mg | Iron: 1mg