Mexican Soup Recipe

Cooking Directions

1. 1

   Sauté the Vegetables

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes or until the onion is translucent.

2. 2

   Add Garlic and Bell Pepper

   Stir in the minced garlic and chopped bell pepper. Cook for an additional 3 minutes, stirring occasionally.

3. 3

   Incorporate Carrots and Zucchini

   Add the diced carrots and zucchini to the pot, continuing to stir for another 5 minutes until they begin to soften.

4. 4

   Add Corn and Tomatoes

   Stir in the corn kernels and canned diced tomatoes. Mix well to combine all the ingredients.

5. 5

   Pour in the Broth

   Pour in the vegetable broth and bring the mixture to a boil.

6. 6

   Add Beans and Seasonings

   Once boiling, add the rinsed black beans, chili powder, cumin, salt, and black pepper. Stir to combine.

7. 7

   Simmer the Soup

   Reduce the heat to low and let the soup simmer uncovered for about 20 minutes. This will allow the flavors to meld together.

8. 8

   Finish with Lime and Cilantro

   After simmering, stir in the lime juice and chopped fresh cilantro. Taste and adjust seasoning as needed.

9. 9

   Serve

   Ladle the soup into bowls and serve hot. Optionally, garnish with additional cilantro and a wedge of lime.