Mexican Vegetable Soup Recipe

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Ingredients:

Serving

1 tbsp vegetable oil
1/2 cup yellow onion, chopped
1/2 cup red bell pepper, chopped
2 garlic cloves, minced
2 cups vegetable stock or 2 cups broth
1 tomato, peeled, seeded and chopped
1 (14 1/2 oz) can whole tomatoes, coarsely chopped , with juice
2 medium russet potatoes, peeled and cubed
1 cup corn
3 tbsp canned diced green chiles, drained
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp dried oregano
fresh ground pepper
sour cream, for topping
crushed tortilla chips, for topping

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	401.25 Kcal (1680 kJ)
Calories from fat	30.96 Kcal
		% Daily Value*
Total Fat	3.44g	5%
Sodium	12602.79mg	525%
Potassium	478.49mg	10%
Total Carbs	76.54g	26%
Sugars	2.88g	12%
Dietary Fiber	2.81g	11%
Protein	2.95g	6%
Vitamin C	25.1mg	42%
Vitamin A	0.4mg	14%
Iron	7.8mg	43%
Calcium	19.4mg	2%

Amount Per 100 g
Calories	191.65 Kcal (802 kJ)
Calories from fat	14.79 Kcal
		% Daily Value*
Total Fat	1.64g	5%
Sodium	6019.51mg	525%
Potassium	228.54mg	10%
Total Carbs	36.56g	26%
Sugars	1.38g	12%
Dietary Fiber	1.34g	11%
Protein	1.41g	6%
Vitamin C	12mg	42%
Vitamin A	0.2mg	14%
Iron	3.7mg	43%
Calcium	9.3mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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