One-Pot Plant-Based Mexican Soup Recipe

This One-Pot Plant-Based Mexican Soup recipe is delicious, nutritious and easy to make!

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

One-Pot Plant-Based Mexican Soup




  1. In a large pot, bring vegetable broth to simmer.
  2. Add onions, cooked beans, diced tomatoes, bell peppers, jalapenos, corn, and rice. (For beans, I like 2 cups black and 1 cup pinto.)
  3. Add tomato sauce and let simmer for about 30 minutes.
  4. Season with cumin, lemon juice, salt, and pepper.
  5. Serve immediately and enjoy!

Recipe by Veggiecurean

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ASSUAGED SNIPPET: There are undeniable health benefits associated with raw foods. There are essential nutrients often lost in the process of cooking. For optimal health set aside some extra raw ingredients (chopped/diced) and add them on top of this dish just before serving.


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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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