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.
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!
Husband and wife, father and mother, working adults – Greg and Georgia formed Full of Beans to share encouragement, inspiration, and tips to get you started on, and maintain, a plant-based vegan diet (even if you think you don't have the time/money/skills/energy). See the About page for more.
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