The pleasant flavours of Mexican Vegetable Soup are sure to keep you warm and cozy during the colder days of winter. Made with common root vegetables and flavoured with Mexican-inspired spices, a big bowl of this soup is sure to brighten even the dreariest of days.
If you’ve been following or reading my blog for a while now, you will no doubt have figured out that we love soups and stews. The fact that I, the non-vegetarian, can enjoy a non-meat dinner with my two favourite vegetarians (John.e and McKenna) without feeling that I’m missing out on something wholesome, delicious, and filling, makes soups a perfect go-to meal for our household.
In addition to soup being hearty, and not needing meat of any kind to make it so, it’s a meal-time favourite among the three of us. And, since soups and stews take very little watching and care, and the fact that they can be safely refrigerated or frozen, soups are a no-brainer for me.
Both McKenna and John.e complain very little when I set a new dish in front of them. In fact, the only feedback I receive is usually a casual, “Mmmmm” in between bites or sips. But, without fail, in most cases where the seasonings and spices of this particular dish are present, John.e will always comment something like, “Needs more cumin.” He does it to spite me! I’m not a fan of cumin in large amounts, so I tend to go a little easy on the cumin if I’m going to eat as well. If you’re like John.e, then go ahead and add more cumin. At least he will be happy!
Any soup or stew can be made great with just a few ingredients. That’s the cool thing about soup. You don’t need to have a large variety of vegetables or add-ins to make a great tasting soup. In fact, I would argue that most soups are based solely on the stock and the seasonings. For this particular soup, the vegetables are basic and common, but the stock and the spices really make this soup a great addition to your recipe box.
In terms of heat and spice, we are lightweights, so you can feel free to add a little more to your recipe. I used plain canned diced tomatoes in this particular recipe, but you can certainly use the canned tomatoes with the green chilies. That would be a lovely substitute for any of you heat-seekers!
- 2 tablespoons olive oil
- 1 large white onion, finely chopped
- 3 cloves garlic, minced
- 1 heaping tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoons salt
- 1/2 teaspoon pepper
- 4 cups vegetable broth
- 4 cups water
- 4 tablespoons tomato paste
- 4 or 5 white flesh potatoes, peeled and diced
- 3 medium sized carrots, peeled and sliced 1/4 inch thick
- 2 stalks celery, chopped
- 2 cups corn, frozen
- 2 cans diced tomatoes
- 2 tablespoons fresh parsley, chopped
- In a large stock pot, over medium heat, add the olive oil and onions and cook until the onions are translucent.
- Add the minced garlic, chili powder, cumin, salt, and black pepper. Saute for just one minute.
- Add the vegetable stock and water. Stir to evenly disperse the spices and onions throughout the liquid.
- Next, add the tomato paste, potatoes, carrots, and celery. Stir well and place a lid on the pot. Allow to cook for 20-30 minutes, depending on how long it takes the carrots and potatoes to become fork tender.
- Finally, add in the frozen corn and the canned diced tomatoes. Allow the soup to return to a low boil. Place a lid back on the pot and continue to simmer for 15 minutes.
- Turn off the heat. Stir in the parsley and allow the soup to sit for 5 minutes before serving.