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This is a quick, easy, vegan/vegetarian freezable soup with lots of flavour. You can add some chopped, cooked rotisserie chicken if you wish, but there are lots of hearty ingredients for a fast weeknight meal from your pantry.

Petite-cut tomatoes come in different flavours– including Spicy (adds extra kick to the Mexican version), Chili and Italian (a flavourful addition to the Italian version) –are a great way to mix it up. I always keep cartons of vegetable or chicken stock, cans of various petite tomatoes and beans or lentils stocked in my cupboard for a night when I want to clear out my fridge’s veggie drawer.

Begin with the base ingredients, then choose the version you want to try and add the remaining veggies, seasonings and garnishes to finish the soup.

If you are looking for more vegetarian soup recipes, check out French Vegetable Soup and Italian Vegetable Soup!

mexican soup
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5 from 1 vote

Mexican Vegetable Soup

Author Susan Turnbull

Ingredients

  • 2 tbsp butter
  • 1 tbsp grapeseed oil or other neutral vegetable oil
  • 1 cup carrots, diced
  • 1 onion, diced
  • salt and freshly-ground pepper to taste
  • 1 cup green beans, fresh or frozen
  • 1 red pepper, diced
  • 1 13 oz can niblet corn, drained
  • 1/2 tsp garlic powder
  • 18 oz can petite-diced tomatoes
  • 4 cups veggie stock
  • 1/2 cup water
  • 1 tsp chili powder
  • 1/4 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp Aleppo pepper or chili flakes, optional
  • 1 13 oz can black beans, rinsed and drained
  • 1 tbsp Mexican oregano (or regular)

Toppings

  • grated cheddar cheese
  • crushed tortilla chips

Optional

  • 1 cup frozen green peas
  • crusty bread

Instructions

  • Heat butter and oil in large stockpot to medium. Add carrot and onion, sprinkle with salt and pepper. Cook 2 minutes, then add green beans and other veggies (except peas).
  • Sprinkle with salt, pepper and add garlic powder. Cook, stirring occasionally, for 5-7 minutes, or until veggies start to soften and onion is translucent.
  • Stir in tomatoes, stock and water, plus seasonings. Add beans and bring to a simmer. Cook, covered, for 30-40 minutes until veggies are tender.
  • Add oregano and peas if using. Taste and adjust seasoning as required.
  • Top individual bowls with grated cheese and crushed tortilla chips. Serve with crusty bread.