Mexican harvest soup

Fall is all most here and I am ready heat me up by having hot bowl of soup. I made this Mexican harvest soup which was awesomely delicious. I had to make soup for potluck for 10 people and as these vegetables were resting happily in my refrigerator with some boiled leftover black beans then what else I needed. As I love Mexican food, I created Mexican flavor in my soup and we all were happy to have it 🙂


  • Olive oil – 2tbs
  • Crushed garlic – 5 cloves
  • Oregano – 2tsp
  • Thyme – 2tsp
  • Thai green chili – 1 (Optional)
  • Chopped onions – 1 Cup
  • Salt – As per the taste
  • Zucchini – 1 Large
  • Carrots – 2 Medium
  • Red bell paper – 1/2 Cup
  • Cobs of corn – 2 corns
  • Celery – 2 stalk
  • Barley – 1/2 Cup
  • Diced tomatoes with green chilies – 1can(10oz)
  • Tomato sauce – 1 small can(8oz)
  • Vegetable broth – 4cups(32oz)
  • Water – 2 Cups
  • Cumin powder – 1tsp
  • Red chili powder – 1 tsp
  • Black beans – 2 cups (cooked)
  • Cilantro – 1/2 cup
  • Lime juice – 1-2tsp
  • Fried tortilla bread strips, cheese and cilantro for garnishing


  • Heat the oil and sauté crushed garlic.
  • Add slit thai green chili and chopped onions to it.
  • Now season it with thyme, oregano and salt. Mix everything well and let it cook until onions turns golden in color. It will take about 3 minutes.
  • Now add all the chopped vegetables mentioned in ingredients and mix it, cover it and cook it for next 5minutes.
  • Now its time to add can of diced tomatoes with green chili, can of tomato sauce,vegetable broth and water.
  • If you are making small portion like 2-3 people then either diced tomatoes or tomato sauce alone will work too.
  • Cook barley as per instruction on packet and add it to soup.
  • Now add cumin, red chili powder, chili flakes and give it good mix.
  • Check the seasoning and add at this point if anything requires.
  • cover pan and cook it on low-medium heat for half hour.
  • Now add boiled black beans to soup. As mine are over boiled, I add it later but you can add it with barley if they are perfectly boiled.
  • Add cilantro to it and again give 15 minutes of cooking.
  • squeeze lime juice at the end.
  • Serve it hot in bowl by adding fried tortilla bread, Mexican cheese, chopped avocado and cilantro as toppings and enjoy.

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