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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

VOne-Pot Plant-Based Mexican Soup Recipe

One-Pot Plant-Based Mexican Soup Recipe

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


  • 6 cups vegetable broth (low sodium)
  • 3 cups beans, pre-cooked
  • 2 cups brown rice, cooked
  • 1 cup diced tomatoes, canned
  • 1 can tomato paste, 8 oz
  • 1 white onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 2 jalapeños, seeded and diced
  • Cilantro, chopped (for topping)
  • 1 cup organic corn, frozen
  • 1 lemon, juiced
  • 1/2 tsp cumin powder
  • Pink himalayan salt and pepper, to taste


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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"I am a life long vegetarian and a recent vegan, so for me, it's all about celebrating plants. With my blog, I inspire my readers to cook healthy, whole-food, plant-based, balanced meals at home. My recipes are plant-based and global. My favorite ingredients to work with are lentils, grains, and spices. I love cauliflower and berries. I love baking, both sweet and savory dishes." - Shikha

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