Mexican Vegetable Soup | GF

Very easy and fast dish to make, this Mexican vegetable soup is vegan and gluten free!

Mexican Vegetable Soup

Soups are always my go-to during winter time when I feel lazy, but still want to have a healthy meal. That why I used canned tomatoes, beans, and corn in this recipe. Of course, you can use fresh ingredients, but it will definitely take more time to prep and cook.

I don’t like my food to be too spicy, but if you do, add some chili powder with the paprika. Cooking spices for a minute before pouring the vegetable broth into the pot will enhance their flavors.

Nutritional yeast brings a bit of a cheesy taste to the soup, it’s not essential, but it makes it more hearty.

You can substitute oregano or thyme for fresh coriander if you don’t like its distinct flavor.

I recommend tasting your soup before seasoning, since the nutritional yeast and vegetable broth you are using might make the soup salty enough.

Store this Mexican vegetable soup in the fridge for a few days, or in the freezer for up to three months.

More Vegan Soup Recipes

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Creamy Cauliflower and Paprika Soup

Cold Tarragon Cucumber Soup

Cream of Lentil Soup

Mexican Vegetable Soup

Very easy and fast dish to make, this Mexican vegetable soup is vegan and gluten free!

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Soup

Cuisine Mexican

Servings 6 people

Calories 186 kcal

Ingredients

  

• 1 small can red beans
• 1 small can whole kernel corn
• 2 small can diced tomatoes
• 2-3 carrots
• 1 green pepper
• 1 red onion
• 1 tbsp olive oil
• 4 cups vegetable broth (1 liter)
• 2 tsp paprika
• 2 tbsp nutritional yeast
• fresh coriander
• salt and pepper to taste
• chili powder (optional)

Instructions

 

• Slice the carrots, onion, and green pepper, and bring the vegetable broth to a boil.
• In a pot, heat up the olive oil on medium heat, and saute the onion for about 5 minutes.
• Add the green pepper, and saute for a couple more minutes.
• Mix in the paprika (and chili powder if using), and stir for a minute to release the spices' flavors.
• Add the carrots, nutritional yeast, and broth, cover with a lid, and simmer for 10 minutes.
• Strain and rinse the red beans and corn, and add them into the soup, along with the diced tomatoes. Cook for another 15-20 minutes with the lid on.
• Season to taste, and sprinkle with fresh coriander when serving.

Notes

• You can substitute oregano or thyme for fresh coriander if you don’t like its distinct flavor.

• I recommend tasting your soup before adding seasoning, since the nutritional yeast and vegetable broth you are using might make the soup salty enough.

• You can keep this Mexican vegetable soup in the fridge for a few days, or in the freezer for up to three months.

• Calories are per one serving (total calories for this recipe = 1,117)

Keyword Vegetable soup