This is one of our favorite vegetable soup recipes. Ready in under 30 minutes, the flavors taste fresh and light. Mexican Vegetable Soup with Lime and Avocado is excellent any weeknight and you can customize it to whatever vegetables you have on hand or what’s in season. But be sure to add the lime for a nice bright tang and the avocadoes add a creaminess that the whole family will love.
Great with a hearty loaf of bread or pair it with a huge salad. Versatile enough, you could also add shredded cooked chicken.
- 1 tablespoon light olive oil
- 1 medium red onion, finely diced
- 2 cloves of garlic, finely chopped
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 3 carrots, cut into ¼-inch-rounds
- 8 ounces green beans, tipped and cut into 1 inch pieces
- 1 medium russet potato, cut into 1 inch cubes
- 1 cup diced canned tomatoes, undrained
- 2 Tablespoons tomato paste
- 6 cups of vegetable broth or chicken stock
- ¼ cup cooked hominy
- 1 to 2 teaspoons minced chipotle peppers in adobo sauce – depending on heat you like
- 1 avocado, peeled and sliced
- cilantro leaves, for garnish
- 6 wedges lime
- Heat the oil in a soup pot, add onion, garlic, oregano, and salt, and cook over medium-low heat until the onion softens.
- Add the carrots, beans, potato, tomatoes and tomato paste; pour in the vegetabl broth or chicken stock and bring to a simmer.
- After 30 minutes add the hominy and then gradually stir in the chilpotle chilies to taste.
- Cook another 10 minutes; then taste for salt.
- Ladle the soup into bowls; garnish with the avocado and cilantro leaves. Serve the lime on the side.
Adapted from Sacramento Street