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Mexican Vegetable Soup

Trying to cram more vegetables into your diet? Soups may be the easiest and tastiest way to do so. I thought that I was pretty good about eating my veggies, but after meeting with a nutritionist recently, I realized I needed to DOUBLE my typical veg intake. She wants me eating 10 servings of vegetables a day! That may seem like a lot, but it’s easy to do with recipes like this delicious Mexican Vegetable Soup! There are at least 8 different vegetables in this spicy, savory stew...I think that Sally (the nutritionist) would be impressed! I feel so much better when I pack my plate with lots of plants. Add hearty plant based protein (beans in this case), savory broth, and tons of Mexican spices and a pile of plants becomes a delicious and satisfying main course. Feel free to play around with other veggies you may have on hand- this is a wonderful way to use up extra produce taking up fridge space. Also, adjust the spice level to your preference by adding fewer or extra chipotle peppers en adobo. This can be customized in many different ways! You could even throw in some rice for a thicker, heartier stew. Also, this soup is perfect for the freezer! Go ahead and crank up the veggie volume with this yummy vegan soup!


prep time: 15 min. cook time: ~1 hr. serves: 6-8


2 tbsp avocado oil

1 yellow onion, diced

1 large carrot (2 small), diced

1 medium zucchini, diced

1 red bell pepper, seeded and diced

1 poblano pepper, seeded and diced

1 tbsp minced garlic (3-4 cloves)

1 cup cilantro leaves and stems

1 to 2 chipotle peppers en adobo, chopped

2 tsp cumin

2 tsp chili powder

1 tsp dried oregano

1-20 oz can drained and rinsed white beans (about 2 cups)

1-14 oz can fire roasted diced tomatoes

1/2 of a medium russet potato, peeled and cut into 1/2” cubes (about 1 cup)

6-8 cups vegetable or chicken stock

1 cup frozen corn kernels

2 cups stemmed and chopped kale leaves

kosher salt

black pepper


chopped cilantro leaves, lime wedges, cubed avocado, and/or tortilla chips


INSTRUCTIONS Heat the oil over medium heat in a large heavy soup pot or Dutch oven. Add the carrot and onion and sauté until they are beginning to soften, 3-5 minutes. Next, add the zucchini, poblano, and bell pepper, season with a pinch of salt, and cook about 3 minutes more. Stir in the garlic, cilantro, chipotles, and spices and cook until fragrant, 1-2 minutes. Add the beans, tomatoes, potatoes, 6 cups of stock, 1-1/2 tsp salt, and 1 tsp black pepper. Give everything a big stir and bring the mixture to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 35-45 minutes. Add more stock if the soup seems too thick. In the last 5 minutes of cooking, add the corn to thaw and kale to wilt and check for seasoning. Ladle the hot soup into bowls and garnish with more cilantro, lime wedges, and lots of cubed or sliced avocado. Dig in!

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