Super easy Mexican vegetable soup

Enjoyable Super easy Mexican vegetable soup Recipe

Clear out your crisper with this super-easy soup which makes the most of leftover veg.
Super easy Mexican vegetable soup
Prep Time : 0:20 | Cook Time : 0:40 | Total Time : 1:00 | Serving : 4 person.


  • 1 tablespoon extra virgin olive oil

  • 1 brown onion, finely chopped

  • 2 garlic cloves, crushed

  • 2 teaspoons dried oregano

  • 2 teaspoons ground coriander

  • 1/4 teaspoon ground chilli

  • 5 cups chopped vegetables (see note)

  • 5 cups Massel vegetable liquid stock

  • 400g can diced tomatoes

  • 400g can red kidney beans, drained, rinsed

  • 125g can corn kernels, drained

  • Fresh coriander leaves, to serve

  • Lime wedges, to serve

  • Grilled flour tortillas, to serve


  • Step 1

    Heat oil in a large heavy-based saucepan over medium-high heat. Add onion. Cook for 5 minutes or until softened. Add garlic and spices. Cook for 1 minute or until fragrant. Add chopped vegetables. Cook, stirring, for 1 to 2 minutes, to coat.

  • Step 2

    Add stock and tomatoes. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 20 to 25 minutes or until vegetables are tender. Add beans and corn.

  • Step 3

    Cook for a further 5 minutes or until heated through. Season with salt and pepper. Ladle into bowls. Sprinkle with coriander. Serve with lime and tortillas.

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