Mexican Vegetable Soup with Beans and Corn

Mexican Vegetable Soup with Beans and Corn

25 min
Easy
1 serv.
397 g / 1 serv.

Rating

Average rating:—

Description

Hearty and healthy soup with vegetables, beans and corn.

  1. Finely chop a quarter of the onion, celery stalk and garlic clove.
  2. Dice the tomato.
  3. Heat olive oil in a small pot over medium heat.
  4. Sauté the onion, celery and garlic until soft (2-3 minutes).
  5. Add the diced tomato, paprika, chili and a pinch of sugar. Cook for 3-4 minutes, stirring, until the tomato softens.
  6. Add the beans, corn and water. Bring to a boil.
  7. Reduce the heat and simmer for 10-15 minutes until slightly thickened.
  8. Season with salt to taste.
  9. Serve hot with a lemon wedge.
170
43 kcal / 100 g
kcal
7.9 g
2.0 g / 100 g
Protein
28.6 g
7.2 g / 100 g
Carbohydrates
4.0 g
1.0 g / 100 g
Fats