Mexican Vegetable Soup

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 Mexican Vegetable 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. 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.  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!

THE GOODNESS OF SOUP

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! I love them so much, I now make my own. Click here to learn how to make homemade rotel-style canned tomatoes! That would be a lovely substitute for any of you heat-seekers!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Olive Oil
• Onion – I use yellow, white, and sweet onions interchangeably.  Either of them will do just fine.
• Garlic – Use fresh garlic whenever possible. Even the pre-minced stuff in the jars is better than garlic powder or granulated garlic in this recipe.
• Seasonings – You will need chili powder, cumin, salt, and ground black pepper.
• Vegetable Stock – If you are using store-bought, use low sodium. Some of them can be overly salty!
• Water
• Tomato Paste
• Potatoes – You can use white or yellow flesh potatoes. Peel and dice them into 1/2-3/4 inch chunks.
• Carrots – I’m using small carrots and slicing them into rounds. If you only have larger carrots, you can peel and slice the carrot in half or into quarters lengthwise. Then, slice the carrots into 1/4-inch thick pieces.
• Celery
• Corn – Frozen corn or canned corn will do the trick here.
• Canned Diced Tomatoes – You can buy these in any store, but I like to make my own.
• Parsley – For freshness, colour, and garnish.

HOW TO MAKE MEXICAN VEGETABLE SOUP

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.

LEFTOVERS AND/OR FREEZING

This recipe does make about eight hearty servings, which might be too much or too little, depending on the size of your family. The recipe can easily be halved or even doubled. Just be sure to use a really big soup pot if you’re doubling this recipe! Once everyone has had their fill, you might have some leftovers. If so, you can transfer the cooled soup to a food-safe container and store it in the fridge. It will keep for at least 3-4 days. Otherwise, you can freeze it and it will last for 3 months.

If you do refrigerate or freeze the leftovers, you may need to add a bit of water to the soup when reheating. Start with just a few tablespoons of water at a time to avoid turning the soup into a broth! Of course, if you add more water, you will need to re-season as well.

SERVING SUGGESTIONS

Even though Mexican Vegetable Soup is a complete meal all on its own, you might want to consider serving this soup with a few other items. If you have a larger family, you can serve smaller bowls of soup – make it stretch further by serving it with some crusty bread. No matter how thick and hearty the soup is, you cannot go wrong with a slice or two of really good crusty bread. Freshly baked dinner rolls are also a great choice!

Soups are often served with sandwiches and this one is no different. Since you have a potato and tomato-based soup here, it just makes sense to serve it with a grilled cheese or BLT sandwich. That is if you like grilled cheese sandwiches! I’m not a fan of them, so I would make a grilled cheese for John.e and McKenna, but I would make a BLT (bacon, lettuce, and tomato) sandwich for myself.