Mexican Vegetable Soup Recipe ~ Caldo de Verduras
This easy Mexican vegetable soup recipe is a meatless masterpiece showcasing fresh vegetables' vibrant colors and tastes. Cooks fast in the Instant Pot!
Servings 6
Calories 153kcal
Equipment
- Instant Pot or Dutch oven or slowcooker
- wooden spoon
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion diced
- 1 zucchini medium, chopped
- 1 bell pepper, diced (yellow, green or red)
- 2 cloves garlic minced
- 10 ounces frozen corn white and yellow corn if you can find it
- 1 cup carrots shredded
- 14.5 ounces diced tomatoes with green chilies canned
- 1 tablespoon dried oregano (Mexican oregano if you have it)
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 6 cups low-sodium vegetable broth
- Salt and freshly ground black pepper to taste
- Fresh lime juice and chopped fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in the Instant Pot on sauté mode.
- Add the onions, zucchini, and bell pepper and sauté for 3 minutes, then add the garlic and sauté for 1 minute longer.
- Press cancel and carefully dump in all the other ingredients except the lime juice and cilantro.
- Stir well and place the Instant Pot lid on. Lock it and set the valve to “sealing”.
- Press the “high pressure” button and set it for 2 minutes.
- Allow the Instant Pot to release naturally, then open the valve to “venting” to let out the extra pressure.
- Give the soup a good stir and a taste test. Feel free to add more seasonings if you like, and garnish with fresh lime juice and cilantro for serving.
Nutrition
Calories: 153kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 31mg | Potassium: 538mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4360IU | Vitamin C: 44mg | Calcium: 67mg | Iron: 2mg