Mexican Vegetable and Bean Soup | Family Dinner in 30 Minutes

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and still provide a good source of protein.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Using bouillon cubes is a cost-effective way to achieve similar flavor.

avocado

🥗Healthier: sliced cucumbers

💰Cheaper: sour cream

Sour cream can add creaminess at a lower cost.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can provide acidity and brightness without the cost of fresh limes.

Chop the vegetables (carrots, pepper, onion, garlic, zucchini).

Saute the chopped carrots, pepper, onion, and garlic for about 5 to 7 minutes until soft.

Add zucchini to the sautéed vegetables.

Stir in cumin, oregano, and chili powder, and cook for about a minute until fragrant.

Pour in tomatoes, broth, beans, and water. Note: more broth can be used instead of water.

Cover and simmer for 20 minutes.

Optionally, add rice at the beginning to cook with the soup.

Serve with cilantro on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary