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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


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.


Units Scale
  • 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)


  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


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