Mexican Vegetable Soup with Beans
This Mexican vegetable soup is a delicious and satisfying meal with simple ingredients and lots of flavor!
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup carrots, coarsely diced
- ½ cup green pepper, diced
- ½ cup onion, diced
- 2 small zucchinis, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 14- ounce can petite diced tomatoes
- 14- ounce can black beans, rained and rinsed
- 4 cups vegetable broth
- 1 cup water
- ½ cup uncooked rice
- Cilantro, for garnish
Instructions
Cook the veggies:
- In a large pot or Dutch oven, heat the oil over medium heat. Add the carrots, bell pepper, onion, zucchini, and garlic, sauté until slightly tender.
- Add the cumin, oregano, and chili powder. Stir and cook for an additional minute or until the spices are fragrant.
Simmer:
- Pour in the diced tomatoes, broth, beans, and water. Cover and simmer for 20 minutes.
- Stir in the rice and simmer for an additional 20 minutes (35 minutes if using brown rice).
Serve:
- Ladle the soup into bowls and top with fresh cilantro.
Notes
- For the slow cooker: Throw all ingredients except the rice and cilantro (for garnish) in a slow cooker and cook, 4 hours on high or 8 on low. In the last 30 minutes of cooking, add white rice (45-50 for brown rice) and cook until rice is done. Garnish with cilantro.
Nutrition
Serving: 1 bowl | Calories: 212kcal | Carbohydrates: 35g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 291mg | Potassium: 652mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3934IU | Vitamin C: 32mg | Calcium: 85mg | Iron: 3mg
