Ingredients For Super-Mexican Vegetable Soup Recipe
1 tablespoon Extra virgin olive oil
1 Brown onion, finely chopped
2 Garlic Cloves, Crushed
2 teaspoon Dried oregano
2 teaspoon Ground coriander
0.25 teaspoon Ground chilli
5 cup Chopped vegetables
5 cup Massel vegetable liquid stock
400 gram Can Diced Tomatoes
400 gram Can red kidney beans, drained, rinsed
125 gram Can corn kernels, drained
Fresh coriander leaves, to serve
Lime wedges, to serve
Nutrition value
458
calories per serving
6 g Fat25 g Protein71 g Carbs29 g FiberOther
Current Totals
6 g Fat
25 g Protein
71 g Carbs
29 g Fiber
MacroNutrients
Carbs
71 g
Protein
25 g
Fiber
29 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
257 mg
Iron
9 mg
Vitamin A
1251 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
412 mcg
Vitamin B12
0 mcg
Vitamin C
47 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
260 mg
Manganese
3 mg
Phosphorus
516 mg
Selenium
25 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
