Super-easy Mexican vegetable soup

Super-easy Mexican vegetable soup


Clear out your crisper with this super-easy soup which makes the most of leftover veg.

The ingredient of Super-easy Mexican vegetable soup

  1. 1 tablespoon extra virgin olive oil
  2. 1 brown onion, finely chopped
  3. 2 garlic cloves, crushed
  4. 2 teaspoons dried oregano
  5. 2 teaspoons ground coriander
  6. 1/4 teaspoon ground chilli
  7. 5 cups chopped vegetables (see note)
  8. 5 cups Massel vegetable liquid stock
  9. 400g can diced tomatoes
  10. 400g can red kidney beans, drained, rinsed
  11. 125g can corn kernels, drained
  12. Fresh coriander leaves, to serve
  13. Lime wedges, to serve
  14. Grilled flour tortillas, to serve

The instruction how to make Super-easy Mexican vegetable soup

  1. Heat oil in a large heavy-based saucepan over medium-high heat. Add onion. Cook for 5 minutes or until softened. Add garlic and spices. Cook for 1 minute or until fragrant. Add chopped vegetables. Cook, stirring, for 1 to 2 minutes, to coat.
  2. Add stock and tomatoes. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 20 to 25 minutes or until vegetables are tender. Add beans and corn.
  3. Cook for a further 5 minutes or until heated through. Season with salt and pepper. Ladle into bowls. Sprinkle with coriander. Serve with lime and tortillas.

Nutritions of Super-easy Mexican vegetable soup

calories: 465.572 calories
calories: 10.2 grams fat
calories: 2.7 grams saturated fat
calories: 71.4 grams carbohydrates
calories: 14.8 grams protein
calories: 2141 milligrams sodium
calories: NutritionInformation

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