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Mexican Vegetable Soup Recipe

This Mexican Vegetable Soup Recipe uses the ingredients of a taco to make a hearty dish, for a veggie packed dish!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 153 kcal

Equipment

  • Cooking Pot

Ingredients
  

For the Soup

  • 1 tbsp oil
  • ½ purple onion chopped
  • 1½ cloves garlic grated
  • ½ dried jalepeno pepper diced and seeded
  • ½ tsp ground cumin
  • Pinch red chili powder
  • ⅓ cup pasta sauce
  • 1 cup tomatoes diced
  • 1½ cups vegetable broth
  • ¾ cup cooked black pinto beans drained
  • ½ cup corn
  • 1 cup boiled soy chunks I use Nutrela brand
  • ¼ tsp salt

For the Topping

  • 2 tbsp cilantro, chopped
  • ½ avocado, chopped
  • fresh lemon slices
  • tortilla chips

Instructions
 

  • In a saucepan over medium-high heat, add the oil. When hot, add onion, garlic, and pepper. Cook until onion is tender for a few minutes.
  • Add the rest of the soup ingredients and simmer on medium-low for 20-25 minutes, covered, with just enough space for steam to escape. Remove from heat after 25 minutes.
  • Once it's done, top with the topping ingredients, squeeze lemon juice over top and serve hot!

Notes