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Mexican Vegetable Soup

Mexican Vegetable Soup

Julia
This Mexican Vegetable Soup is a hearty, one-pot meal packed with colorful vegetables, beans, corn, and warm Mexican-inspired spices. Naturally vegan and gluten-free, this easy Mexican vegetable soup recipe delivers bold flavor without meat and is perfect for weeknight dinners, meal prep, or freezer-friendly lunches.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 carrots sliced into thin rounds
  • 2 medium potatoes peeled and cubed
  • 1 bell pepper diced (any color)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 can 14.5 oz diced tomatoes
  • 5 cups vegetable broth
  • 1 can 15 oz black beans or pinto beans, rinsed and drained
  • 1 cup corn frozen or canned
  • 1 medium zucchini chopped
  • Salt and black pepper to taste
  • Lime juice for serving (optional)

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and cook for 4–5 minutes until softened.
  • Stir in garlic, cumin, chili powder, and smoked paprika. Cook for 30 seconds until fragrant.
  • Add carrots, potatoes, and bell pepper. Stir to coat with spices.
  • Pour in vegetable broth and diced tomatoes.
  • Bring to a boil, then reduce heat to low.
  • Simmer uncovered for 20 minutes, until potatoes are fork-tender.
  • Add zucchini, beans, and corn. Simmer for 8–10 minutes more.
  • Season with salt and black pepper to taste.
  • Rest for 5 minutes, then serve with lime juice if desired.

Notes

  • Add zucchini near the end to keep it tender, not mushy.
  • Lime juice brightens the soup and balances the spices.
  • For a thicker soup, mash a few potatoes directly in the pot.