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


  • 1 Tbsp
    olive oil
  • 2 clove
    garlic, minced
  • 3
    fresh jalapeno peppers, stemmed, seeded and chopped
  • 1
    large onion, chopped
  • 1 tsp
    cumin seed
  • 2 qt
    chicken broth
  • 2
    medium size cheyotes, peeled and cubed
  • 4
    carrots, peeled and thinly sliced
  • 1/2 (6 oz) can(s)
    tomato paste
  • 2
    stalks celery, thinly sliced
  • 1
    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


  1. In 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.
  2. Add chayote, carrots and celery to broth, Reduce heat, cover and simmer 25 minutes or until carrots are tender when pierced.
  3. Add 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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