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One-Pot Plant-Based Mexican Soup Recipe

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!

 

One-Pot Plant-Based Mexican Soup Ingredients

Looking for more more amazing plant-based soup recipes? Here's a few Assuaged favorites to try!

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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!

VOne-Pot Plant-Based Mexican Soup Recipe

One-Pot Plant-Based Mexican Soup Recipe

Yield: 6
Author:
prep time: 10 M cook time: 40 M total time: 50 M

ingredients:

instructions:

One-Pot Plant-Based Mexican Soup Recipe

  1. In a large pot, bring vegetable broth to a simmer.
  2. Add onions, cooked beans, rice, tomatoes, bell pepper, jalapeños, corn. (For beans try a combo, we recommend 2 cups black beans and 1 cup pinto.)
  3. Add tomato sauce and simmer for 30 minutes.
  4. Season with cumin, lemon juice, salt, and pepper. Top with cilantro, serve, and enjoy!
Soups, Quick Fixes, Mexican Cuisine
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