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Easy vegetable soup recipe 2
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This is a simple, easy, and very versatile dish. The Mexican Vegetable soup is traditionally made with carrots, potatoes, zucchini, chayotes, and spinach, with a chicken broth and a tomato sauce that combines all those flavors into one.
Course Soups
Cuisine Mexican
Servings 4


  • 1 Large tomato chopped
  • ¼ cup white onion chopped
  • 1 large garlic clove chopped
  • 1 Tablespoon vegetable oil
  • ¾ cup carrots diced
  • ¾ cup zucchini diced
  • ¾ cup green beans chopped
  • 1 cup of potato cubed
  • 4 cups chicken stock or vegetable stock
  • 1 Parsley sprig
  • Salt and peppers to taste


  • Place the chopped tomato, onion and garlic into your blender and process until you have a smooth sauce. (I used my mortar since my blender is already packaged for our move.)
  • Heat the oil in a medium-size pot over medium heat. Add the tomato sauce and diced carrots. Cook for 5 minutes.
  • After the 5 minutes, add cubed potatoes, diced zucchini, chopped green beans, and chicken stock. Turn heat to medium-high and cook for about 6 minutes or until it starts boiling. Once it starts boiling, reduces heat to low, adds the parsley branch, and cover. Cook for 8 to 10 minutes until all the vegetables are cooked. Season it with salt and pepper to taste.

Serve warm in bowls with some warm tortillas or a piece of bread.


    You can substitute parsley and use cilantro or mint.