Mexican Vegetable Soup with Avocado
Part soup, part stew, this bowl is full of warm hearty vegetables and with a hint of Mexican flavor flair.
Yield: 4-6 servings
  • 1 tbsp olive oil
  • 1 medium red onion, thinly sliced
  • 1 clove garlic, minced
  • ½ tsp dried oregano
  • ½ tsp salt
  • 2 carrots, cut into ¼-inch thick slices
  • 12 oz string beans, trimmed and cut into 1-inch pieces
  • 28 oz canned diced tomatoes
  • 6 cups vegetable broth
  • 1 (14 oz) can chickpeas
  • 2 tsp chipotle chiles en adobo, minced
  • 1 avocado, peeled and sliced
  1. Heat the olive oil in a large soup pot over medium-high heat. Add the red onion, garlic, oregano and salt. Saute until softened, about 4-5 minutes, stirring frequently.
  2. Add the carrots, string beans, and tomatoes. Bring to a simmer. Add in the vegetable broth and simmer for 20 minutes.
  3. Add in the chickpeas and chipotles. Simmer for 5 more minutes. Season to taste with salt.
  4. Ladle the soup into bowls and garnish with the avocado slices.
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at