Mexican Vegetable Soup

Amy Herald


I love to cook a nice Mexican meal, but get tired of just beans and rice as the only sides. Where's the veggies? To add more healthy veg to any Mexican meal, I serve this soup as a starter! So good and healthy!


★★★★★ 2 votes

10 Min
40 Min
Stove Top


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1 Tbsp
olive oil
2 clove
garlic, minced
fresh jalapeno peppers, stemmed, seeded and chopped
large onion, chopped
1 tsp
cumin seed
2 qt
chicken broth
medium size cheyotes, peeled and cubed
carrots, peeled and thinly sliced
1/2 (6 oz) can(s)
tomato paste
stalks celery, thinly sliced
medium zuchini, peeled and cubed
1 (14 oz) can(s)
diced tomatoes, undrained
salt to taste
pepper to taste

How to Make Mexican Vegetable Soup


  • 1In a 6 to 8 quart pan, combine oil, garlic, jalapenos, onion and cumin. Stir often over medium high heat until onion is tender, about 5 minutes. Add broth, tomatoes and tomato paste; cover and bring to a boil.
  • 2Add chayote, carrots and celery to broth, Reduce heat, cover and simmer 25 minutes or until carrots are tender when pierced.
  • 3Add zucchini, cover and simmer 10 to 15 minutes more. Ladle into bowls. Add salt and pepper to taste. Makes 8 servings.

Printable Recipe Card

About Mexican Vegetable Soup

Main Ingredient: Vegetable
Regional Style: Mexican
Hashtags: #Tomato, #Cheote

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