Mexican Vegetable Soup

I’ve been making this soups for years. It’s super fast, super easy and eats like a meal. You can make it vegan, or add in some shredded cooked chicken at the end. It freezes really well, so while your at it why not make a big batch? Eating nutrient dense foods, made with whole food ingredients is not at time consuming as you might think.

Here’s the video link on how to make this soup!mexican vegetable soup

1/4 cup avocado oil
1 red onion, chopped
1 stalk celery, chopped
1 carrot, chopped
4-5 cloves minced garlic (more if you like)
1 cup frozen corn
1 fresh jalapeño pepper, minced
1 chopped sweet pepper
2 tsp cumin
1/4 tsp cayenne pepper
1 can black beans
1 can diced tomatoes
2 tbsp tomato paste
1 cup medium salsa
5 cups hot broth (today I used chicken, but usually use veggie stock)

Heat oil over medium heat. Add onions, celery & carrots and sautée until onions are translucent and veggies are slightly softened. Add in garlic and cook for another minute or two. Add in corn, jalapeño, sweet pepper and black beans. Stir in cumin & cayenne and give it another stir, cooking for another minute or two.
Add tomatoes, tomato paste and salsa and hot broth. Bring to a nice simmer for 35-40 minutes.
Season with salt & pepper to taste.

Once cooled, this soup freezes well. Shredded chicken can be added if desired either during the cooking process or afterwards (before serving).
I love to serve this with chopped fresh cilantro and fresh avocado and fresh lime. A like dollop of sour cream is tasty as well.

Don’t be shy to add in any other veggies you like. Sweet potato makes be a nice addition. You can adjust proportions of stock if necessary.

Any questions? Shoot them my way!

3 Comments Add yours

  1. This looks so fresh and delicious 🙂


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