Vegan Mexican Vegetable Soup with Jicama and Sweet Potatoes

This vegan Mexican vegetable soup comes together quickly and is full of color, flavor, and texture. Served with corn chips, or corn bread, it’s a hearty, nutritious meal for everyone.

Vegan Mexican Vegetable Soup

If you have spent any time on our blog at all it is obvious to you that we love a good big-pot meal. The reason is simple: the recipes are flexible, many meals can be provided with one big pot, and they are usually very quick to prepare. Big-pot meals, like soups, are also perfect for using the produce that you have in the kitchen but don’t know what to make with it (or need to use it up).

This Vegan Mexican Vegetable Soup is absolutely one of those dishes. Interestingly, it all started with jicama. We recently signed up for Misfits Market and jicama arrived in our first box. This was a new veggie to us so we set out to figure out what to do with it. After searching a bit we discovered that jicama is a popular ingredient in Mexican recipes, including lots of soups. Well, that was all we needed to get to work making our own Vegan Mexican Vegetable Soup – Full of Beans style!

First, a Little About Jicama

Even though we just discovered jicama recently, we now realize that it has been cultivated and used for cooking in cultures all over the world for thousands of years. So, if you’re rolling your eyes and wondering where we’ve been, that’s fine with us. Growing up in the northeast USA we simply hadn’t encountered this wonderful, sweet, crunchy vegetable. Honestly, we are delighted to have found out about jicama and are happy to learn about it. Here are a few facts for those of you that aren’t familiar with jicama:

The root is used for eating. Even though the plant is basically a legume the pods, and the rest of the plant, are toxic. The root can be eaten raw or cooked.

Jicama is highly nutritious, packed with dietary fiber, vitamin C, folate, magnesium, potassium, and manganese.

The root’s exterior is yellow and papery, and its inside is creamy white with a crisp texture reminiscent of raw potato or pear. The flavor is sweet, somewhat like apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice, and chili powder. It is also cooked in soups and stir-fried dishes. Jícama is often paired with chili powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, or sesame oil. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes.

Sources: Wikipedia, Healthline

Vegan Mexican Vegetable Soup is Super Fast to Make

This recipe for Vegan Mexican Vegetable Soup combines many of our favorite flavors and textures: hearty beans, sweet bell pepper, soft and delicious sweet potato, plus the crunch and subtle flavor of jicama!

Hearty Soup for A Crowd or Just Yourself

This recipe will make about 6 servings for most people. One of us (we won’t say who, lol) just loves to have a little bit more so it is closer to 4-5 servings sometimes. 🙂 Whatever size household you are preparing food for, this soup is a delicious dinner option and a wonderful way to provide an easy, highly nutritious meal for those you love (including yourself).

This soup is a delicious, family-pleasing, big-pot meal. It is also wonderful left-over the next day (which we always appreciate). We hope you enjoy it as much as we do!  Please let us know in the comments below if you try this recipe – we love hearing from blog readers!

Vegan Mexican Vegetable Soup with Jicama and Sweet Potatoes

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• Author: Full of Beans
• Prep Time: 10
• Cook Time: 25
• Total Time: 35
• Yield: 6 1x
• Cuisine: Mexican
• Diet: Vegan

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Description

This vegan Mexican vegetable soup comes together quickly and is full of color, flavor, and texture. Served with corn chips, or cornbread, it’s a hearty, nutritious meal for everyone.

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Ingredients

Units USM Scale 1x2x3x

• 1 Tbs canola oil
• 1 medium onion, coarsely chopped
• 1 cup corn (frozen or fresh)
• 1 generous cup of sweet potatoes, peeled and cut into small cubes
• 1/2 medium jicama, peeled and cut into small cubes (about 2 cups)
• 1 can (14.5 oz) of diced tomatoes, including fluid
• 1 cup each cooked black and kidney beans
• 2 medium green bell peppers, coarsely chopped
• 1 tsp cumin
• 1 tsp garlic powder
• 1 Tbs chili powder
• 4 cups veggie broth
• 1 lime for garnishing with juice
• cilantro for garnish (optional)

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Instructions

1. Pre-heat a large stockpot on medium-high for 2-3 minutes.
2. Place oil, corn, sweet potatoes, and onions in the pot and cook for 2-3 minutes, stirring, until onions soften
3. Add remaining ingredients and bring to a boil
4. Reduce heat to low and cover
5. Simmer 15-20 minutes or until potatoes are tender
6. Add a small amount of water if the soup is thicker than you prefer
7. Season with salt and pepper to taste
8. Serve with a wedge of lime and chopped cilantro

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Notes

cilantro is a wonderful garnish, we also like a dollop of non-dairy sour cream, like Tofutti brand.

the soup has a rich spiciness, if you like a little heat a dash of sriracha in your bowl works nicely

corn chips are wonderful on the side, as is a nice piece of our Cornbread 
https://www.fullofbeans.us/vegan-cornbread/