Raise your hand if you love Mexican food! It’s my family’s favorite cuisine (after Indian, of course) so I am always looking for ways to making healthy and easy Mexican food.
The story behind this one is that I had some leftover brown rice in the fridge, plus some black beans and pinto beans from a salad the day before, so I added those to a standard soup base of onions and tomatoes as well as some cumin, garlic, and lime.
Together all of these ingredients make a soup so flavorful; served with guacamole and chips makes this meal the perfect fiesta!
Looking for more more amazing plant-based soup recipes? Here's a few Assuaged favorites to try!
Simple Instant Pot Vegan Miso Soup
Vegan Tempeh Khao Soi Soup
Vietnamese LemonGrass Pho Noodle Recipe
Roasted Onion Eucalyptus Vegan Soup
Anaheim Potato and Asparagus Wild Rice Quinoa Stew
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What’s your favorite vegan soup recipe? Please feel free to share with on the links below, or how you spiced up your One-Pot Plant-Based Mexican Soup, we'd love to hear from you! And remember you can also share your own recipes with us the Assuaged community on our ➡️Share Your Recipe⬅️ page!