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