Mexican Vegetable Soup with Lime and Avocado
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Servings: 4 to 6
Calories: 371kcal
Author: Good Dinner Mom
- 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 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 1 Tablespoon oil in a soup pot, add 1 diced red onion, 2 chopped garlic cloves, ½ teaspoon oregano, and ½ teaspoon salt, and cook over medium-low heat until the onion softens.
Add 3 cut carrots, 8 ounces cut beans, 1 cubed potato, 1 cup diced tomatoes with juice and 2 tablespoons tomato paste; pour in 6 cups vegetable broth (or chicken stock) and bring to a simmer.
After 30 minutes add ¼ cup hominy and then gradually stir in 1-2 teaspoons chipotle chilies to taste.
Cook another 10 minutes; then taste for salt.
Ladle the soup into bowls; garnish with 1 avocado and cilantro leaves. Serve the lime on the side.
Calories: 371kcal | Carbohydrates: 47g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 1063mg | Potassium: 1269mg | Fiber: 9g | Sugar: 15g | Vitamin A: 8582IU | Vitamin C: 32mg | Calcium: 105mg | Iron: 3mg