Photo of Mexican-Inspired Vegetable Soup by WW

Mexican-Inspired Vegetable Soup

PersonalPoints™ per serving
Total Time
50 min
30 min
20 min
Here’s a spicy version of everyone’s favourite soup. If you can’t handle the heat, leave out the jalapeño seeds.


Uncooked green snap beans

2 cup(s), fresh, cut into bit-size pieces

Garlic clove(s)

3 clove(s), medium, minced

Uncooked zucchini

2 small, cubed

Canned diced tomatoes

14 oz, Mexican-style preferred

Uncooked Spanish onion(s)

1 medium, chopped

Green pepper(s)

1 medium, chopped


1 cup(s), chopped

Jalapeño pepper(s)

1 medium, finely chopped (don't touch seeds with bare hands)

Poblano chile

½ medium, finely chopped

Fresh oregano

1 tsp(s)

Cumin seeds

½ tsp(s)

Vegetable broth

6 cup(s)

Roasted red peppers (packed in water)

½ cup(s), water-packed (about 2 peppers)

Canned chipotle peppers in adobo sauce

1 tbsp(s)


½ cup(s), fresh, chopped

Fresh lime juice

2 tbsp(s)

Table salt

¾ tsp(s)


  1. Place green beans, garlic, zucchini, tomatoes, onion, green pepper, tomatillos, jalapeño, poblano, oregano, cumin and broth into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor; stir into soup. Cover and bring to a boil over high heat; reduce heat to low, and simmer, partly covered, for about 10 minutes.
  2. Stir in cilantro, lime juice and salt. Serve. Yields about 1 cup per serving.