Spicy Mexican Vegetable Soup

Submitted by: MELI312

A spicy veggie Mexican inspired soup.
Minutes to Prepare: 15
Minutes to Cook: 30
Number of Servings: 7


Cilantro (1/4 of bunch)
Garlic, chopped, 2 cloves
1 medium sweet red pepper
1 medium yellow onion
1 jalapeno pepper
1 box of Organic Free Range Chicken Broth (32 oz)
1 tbsp of cumin
1 can of Diced Tomatoes with Chilies
1 cup of Yellow Sweet Corn
1 cup of Black Beans
1 tbsp of Extra Virgin Olive Oil


Chop onions, Red Bell Pepper, Garlic, jalapeno pepper and cilantro.

Heat Olive Oil in Dutch Oven. Add onions, red bell peppers, jalapeno, and garlic. Cook over medium heat for about 4 minutes or until soft. Add cumin and continue to stir. Add the can of Tomatoes and chilies. Add chicken broth. Add corn and black beans ( I used fresh black beans that I soaked overnight, but you can use canned just be sure to drain and rinse.) Add in Cilantro.

Optional* Salt and pepper to taste.

Bring to a boil and turn down to a simmer. Cover and simmer for 30 minutes.

I garnish with chopped avocado and scallions.

Number of Servings: 7

Recipe submitted by SparkPeople user MELI312.

TAGS: Appetizers / Soups / Salads | Mexican | Mexican Appetizers / Soups / Salads | Low Carb | Low Carb Appetizers / Soups / Salads | Lunch | Appetizers / Soups / Salads Lunch |




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