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 reading my blog for a while, you will have figured out that we love soups and stews. The fact that is, I can enjoy a dinner without meat. All the while, pleasing my two favourite vegetarians. The key is that I don’t feel like I’m missing out on something. This soup is wholesome, delicious, and filling. It’s a perfect go-to meal for our household.
In addition to being hearty, and not needing meat, it’s a meal-time favourite among the three of us. Soups and stews take very little babysitting and care. Most of them can be safely refrigerated or frozen. Obviously, 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 these types of seasonings and spices are present, John.e will always say it needs more cumin. He does it to spite me! I’m not a fan of cumin at all. So, I tend to go a little easy on it. 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. If you feel like more spice, feel free to add a little more to your recipe. I used plain canned diced tomatoes in this particular recipe. You can also use the canned tomatoes with the green chilies. I love these Rotel tomatoes! That would be a lovely substitute for any of you heat-seekers!
Mexican Vegetable Soup
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoons salt
- 1/2 teaspoon ground black pepper
- 4 cups vegetable broth
- 4 cups water
- 4 tablespoons tomato paste
- 4 medium potatoes, white flesh, peeled and chopped
- 3 medium carrots, peeled and sliced 1/4 inch thick
- 2 stalks celery, chopped
- 2 cups corn, frozen
- 5 cups canned 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.