Hearty Mexican Soup

Easy to make and delicious to eat, this soup can be made in under an hour! Squeeze the other half of the lime over the soup before serving for extra flavor.

• Prep: 15 min
• Cook: 33 min
• Total: 48 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $1.50/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Fat
• Low-Sugar
• High-Fiber
• Pescatarian

Tags

• quick
• healthy
• comfort food
• savory
• boil
• budget-friendly

Ingredients

• 1 onion (small, chopped)
• 4 clove garlic (minced)
• 1 can diced tomatoes (low-sodium, 14.5 ounce)
• 2 can black beans (low-sodium, 15 ounce, drained and rinsed)
• 2 potatoes (large, peeled and diced)
• 4 cup water
• 0.5 cup fresh cilantro (chopped)
• 0.5 lime (squeezed)
• 0.125 teaspoon cumin powder

Instructions

1. In a large pot cook onion, garlic and tomatoes on medium-high heat for 3 minutes.
2. Stir often.
3. Add beans, potatoes and water.
4. Bring to a boil, then reduce to low-medium heat.
5. Cover and continue to cook slowly for 20 minutes.
6. Add cilantro, cumin and lime.
7. Stir and continue to simmer for 10 minutes.
8. Serve warm; sprinkle cilantro on top.

Notes

Squeeze the other half of the lime over the soup before serving for extra flavor (this refers to an additional lime half not included in the ingredient list).

Nutrition (per serving)

• Calories: 249
• Protein: 13.2 g
• Carbohydrates: 49.5 g
• Fat: 0.8 g
• Fiber: 15.5 g
• Sodium: 260 mg
• Saturated Fat: 0.2 g
• Sugar: 4.7 g