Mexican Veg Soup Recipe That’s Easy and Delicious

There’s nothing quite like a warm, hearty bowl of Mexican veg soup to brighten up a chilly day or add a splash of vibrant flavor to your weeknight dinner. This recipe combines fresh, wholesome vegetables with traditional Mexican spices and ingredients, creating an irresistible medley of taste and nutrition.

Whether you’re a seasoned cook or just starting to explore vegetarian dishes, this Mexican veg soup is designed to be simple, satisfying, and packed with bold flavors that will have you coming back for seconds.

Plus, it’s incredibly versatile, allowing you to customize the veggies and spice level to suit your preferences. Let’s dive into making this colorful, comforting soup that’s perfect for any season!

Why You’ll Love This Recipe

This Mexican veg soup is a celebration of fresh produce and authentic spices. It’s not only nutritious and packed with fiber, but also incredibly flavorful thanks to ingredients like cumin, smoked paprika, and fresh cilantro.

The recipe is naturally vegan and gluten-free, making it suitable for a wide range of dietary needs. Additionally, it’s quick to prepare and easy to customize with whatever vegetables you have on hand, making it a perfect choice for busy weeknights or meal prepping.

The soup also freezes wonderfully, so you can enjoy a comforting meal anytime you want without extra effort.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 medium zucchini, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with juice
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder (adjust to taste)
• Salt and black pepper, to taste
• Juice of 1 lime
• Fresh cilantro for garnish
• Optional toppings: diced avocado, tortilla strips, vegan sour cream

Equipment

• Large soup pot or Dutch oven
• Chef’s knife
• Cutting board
• Wooden spoon or heat-resistant spatula
• Measuring spoons
• Can opener
• Ladle for serving

Instructions

1. Heat the olive oil in your large soup pot over medium heat until shimmering.
2. Add the diced onion and sauté for about 3-4 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for another 30 seconds, being careful not to burn it.
4. Add the chopped red bell pepper, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften.
5. Mix in the zucchini and corn kernels, cooking for an additional 3 minutes.
6. Sprinkle in the cumin, smoked paprika, chili powder, salt, and pepper. Stir well to coat the vegetables evenly with spices.
7. Pour in the diced tomatoes with their juice, black beans, and vegetable broth. Stir everything together and bring the soup to a gentle boil.
8. Once boiling, reduce the heat to low and let the soup simmer uncovered for about 20-25 minutes, allowing the flavors to meld and the vegetables to become tender.
9. Remove from heat and stir in the fresh lime juice for a bright, zesty finish.
10. Serve the soup hot, garnished with fresh cilantro and your choice of optional toppings like diced avocado or crunchy tortilla strips.

Tips & Variations

“Feel free to swap or add your favorite vegetables such as sweet potatoes, kale, or even green beans for a unique twist on this classic soup.”

Adjust the heat level by adding diced jalapeños or a pinch of cayenne pepper if you love spicy dishes. For a smoky depth, try roasting your vegetables before adding them to the pot.

To make this soup even heartier, consider stirring in cooked quinoa or rice just before serving. If you prefer a creamier texture, blend half the soup and mix it back in.

Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave.

Nutrition Facts

Serving Suggestions

This Mexican veg soup pairs beautifully with warm, crusty bread or soft vegan bread to soak up every last drop. For a more filling meal, serve it alongside a fresh salad or with a side of Mexican rice.

If you want to keep it light and fresh, top your bowl with diced avocado and a squeeze of lime for a creamy contrast. You can also add crunchy tortilla strips or a dollop of vegan sour cream to enhance texture and flavor.

For other delicious vegetable-based meals, check out our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners or explore more Low Calorie Vegetable Soup Recipes for Healthy Eating.

Conclusion

Making Mexican veg soup is a fantastic way to enjoy a nutritious, flavorful meal that’s easy to prepare and perfect for any occasion. Its vibrant colors and rich, smoky spices bring the spirit of Mexican cuisine right to your kitchen.

This soup not only fuels your body with wholesome vegetables and protein-packed beans but also satisfies your taste buds with every spoonful.

Whether cooking for family, friends, or just yourself, this recipe is sure to become a beloved staple in your meal rotation. Don’t hesitate to experiment with different veggies or spice levels to make it uniquely yours.

For more inspiration on vibrant vegetarian dishes, explore our collection of Peruvian Vegetable Recipes for Flavorful Healthy Meals and keep the deliciousness going!

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