Dinner for 4
Mexican Vegetable Soup
$5.53for 417 minServes 4
Tomatoes, vegetables, and potatoes simmer in seasoned stock for a quick Mexican-style soup.
Photo: mexicoinmykitchen.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Fresh tomatoes, 0.4 lb$1.99/lb typical | 0.4 lb | $0.78Typical price |
 | Onions, a little$1.29/lb typical | a little | $0.10Typical price |
 | Garlic, 1$0.75 each typical | 1 | $0.75Typical price |
 | Carrots, 0.2 lb$1.09/lb typical | 0.2 lb | $0.23Typical price |
 | Zucchini and summer squash, 0.2 lb$1.79/lb typical | 0.2 lb | $0.38Typical price |
 | Green beans, 0.2 lb$2.49/lb typical | 0.2 lb | $0.47Typical price |
 | Potatoes, 0.35 lb$0.99/lb typical | 0.35 lb | $0.34Typical price |
 | Broth, 33 oz$0.07/oz typical | 33 oz | $2.32Typical price |
 | Fresh herbs (cilantro, a little$1.49 each typical | a little | $0.03Typical price |
| Total for the servings shown | $5.53 | ||
Swaps
- Swap green beans for broccoliabout $0.50/lb less at typical prices
- Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
- Swap potatoes for sweet potatoesabout $0.30/lb more at typical prices
- Swap zucchini and summer squash for bell peppersabout $0.70/lb more at typical prices
Pantry staples you likely have
Olive and cooking oilSalt and pepper
Not included in the cost.
- 17 minstart to table
- Mediumdifficulty
- 4servings as written
- $typical cost tier
MexicanVegetarianVeganDairy-freeBudgetFamilyLunchesDinnersCold-weather comfortWinter
$1.38 per serving$5.53 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1 large tomato
- 1/4 cup white onion
- 1 large garlic clove
- 1 tbsp vegetable oil
- 3/4 cup carrots
- 3/4 cup zucchini
- 3/4 cup green beans
- 1 cup potato
- 4 cups chicken stock or vegetable stock
- 1 sprig parsley
- salt and peppers to taste (optional)
Steps
- Chop the tomato, onion, garlic, carrots, zucchini, green beans, and potato into small pieces.
- Heat the vegetable oil in a 3-quart pot over medium heat and cook the tomato, onion, and garlic for 2 minutes.
- Add the carrots, zucchini, green beans, potato, stock, parsley, salt, and pepper, then bring the pot to a boil.
- Lower the heat and simmer uncovered for 10 minutes, until the potatoes are tender.
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