Publix Aprons

Mexican Vegetable Soup

Mexican Vegetable Soup
Total Time:
35 minutes
Active Time:
10 minutes


1 tablespoon canola oil
1 cup red onions, coarsely chopped
1 cup fresh corn kernels (from 1–2 ears of corn)
1 cup sweet potatoes, peeled and cut into small cubes
1 cup jicama, peeled and cut into small cubes
1 (14.5-oz) can diced tomatoes with chiles (undrained)
4 cups reduced-sodium vegetable broth
1 lime, for juice (optional)


  1. Preheat large stockpot on medium-high 2–3 minutes. Place oil, onions, corn, and potatoes in pot; cook and stir 2–3 minutes or until onions are soft. Stir in remaining ingredients (except lime); bring to a boil.
  2. Reduce heat to low and cover; simmer 15–20 minutes or until potatoes are tender. Stir in lime juice and season with salt and pepper, to taste.

Other Preparation Methods

  • Curried Jicama Slaw: Peel jicama and slice thinly, then cut into matchsticks. Combine 1/2 cup mayonnaise, 2 tablespoons white vinegar, 1 teaspoon curry powder, and 1/2 teaspoon kosher salt; toss with jicama. Chill until ready to serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 110kcal; FAT 2.50g; SAT FAT 0.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 620mg; CARB 19g; FIBER 2.00g; SUGARS 7g; PROTEIN 2g; CALC 2%; VIT A 100%; VIT C 20%; IRON 6%

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