Mexican Vegetable Soup

Total Time
10 mins
35 mins

Easy and convenient, you'll love this soup!

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  1. In a large soup pot over medium heat, warm oil.
  2. Saute onion, bell pepper and garlic until tender, about five minutes.
  3. Add remaining ingredients, except toppings and simmer, covered, until vegetables are tender, about 30 minutes.
  4. Ladle into bowls and top with a dollop of sour cream and tortilla chips.
Most Helpful

4 5

I like this recipe. I used fresh jalepenos instead of canned chiles, and the soup ended up wayyyy too spicy for comfort. I'm planning to make this again but without the jalepenos to give it a real shot. This was a good compliment to some bean burritos (and Lentil Burritos) I made for a Mexican theme.

4 5

We enjoyed this soup. We got 4 main course servings, and I added about 1 1/2 cups of cooked pinto beans. I also left out the chillies (they're not easy to obtain in cans in Australia) and left off the topping because I didn't have the ingredients. I didn't feel like we missed anything, though. I'd make this again.

5 5

This is an incredible soup. The first time I made it, I made it as written but without cumin and used stewed tomatoes. The second time I made it I added a can of kidney beans. It was still good, but not as good as the original recipe. It is fast to make with lots of flavour. Thanks for the recipe.