Detox Mexican Vegetable Soup

5 from 1 vote

A healthy, detoxifying vegetarian soup recipe, spiced up with the best of Mexican flavors. I used sweet potatoes in this recipe, but I've used white potatoes and carrots in the past. Both are great, healthy options!

Prep Time30

Cook Time1

Total Time1 30

Course: Soup

Cuisine: Mexican

Servings: people

Calories: 107kcal

Author: Michelle Miller

Ingredients

1 tablespoon olive oil
2 onions diced
1 can tomatoes chopped, 15 ounce can
10 cups water
2 1/2 tablespoons vegetable bouillon powder, I love Rupunzel
4 teaspoons cumin
2 teaspoons chili powder
2 teaspoons paprika
sea salt to taste
cayenne to taste
2 teaspoons oregano Mexican, different than standard oregano
2 sweet potatoes chopped into dice sized cubes
2 green peppers diced finely
2 ears fresh corn removed from ear
3 cups fresh green beans chopped
3 cups cabbage finely shredded

Instructions

In a large soup pot, add olive oil and diced onions. Cook over medium high heat, stirring, until onions are translucent and starting to brown.
Add diced tomatoes, water, and vegetable bouillon, and bring to a boil. Lower heat to medium-low, and simmer for 30-45 minutes.
Season the broth with spices, and add sea salt and cayenne pepper to taste.
Add the sweet potatoes and bell peppers, and cook until the potatoes are soft.
Add the green beans, corn and cabbage, and continue to cook for another 3-6 minutes. I prefer these vegetables still crisp.

Nutrition