Soups are always a great choice.
Creating delicious plant-based soups is easy with a little seasoning and fresh ingredients. This Mexican Vegetable Soup makes a great meal. Preparing a variety of soups ahead of time is an easy way to have prepared whole plant-based foods that are nutritious and satisfying. Make ahead soups are a great stand in when time is tight or you need a meal on the go.
International flair.
Making soups with a specific flavor profile can help add excitement to your meals while adding variety. Asian soups, Mediterranean and Mexican flavored soups like this Mexican Vegetable Soup will do just that. Adding a great assortment of vegetables will make the soup hearty and nutritious as well.
Some of our other favorites include:
Give this and our other recipes a try and have a flavorful assorted of prepared soups ready to enjoy anytime.
Freezing Soups:
Freezing extra soup can be a real time saver but what is the best way? One way I like to freeze soups is in a freezer bag. You fill a freezer bag with either a single or double serving of soup. I lay the freezer bags on a flat baking sheet or some type of tray that will keep them soups from sliding. Putting a paper towel in between the “layers” of soup will make it easier to separate the soups once they are frozen. This works best if you are stacking several bags at once in the freezer. Once the soups are frozen it is very easy to stand the soups up and create a book shelf of different soups. This makes grabbing one easier and you can see your inventory at a glance.
Remember to always leave room for expansion in any container you are using to freeze soups.
Be sure to rate this recipe below and if you have freezing tips leave in the comments below.
Mexican Vegetable Soup
Ingredients
- 1 1/2 cups yellow onion 1 medium, chopped
- 1 cup carrots 2 medium, peeled and diced
- 1 1/2 Tbsp olive oil
- 2 cloves garlic minced
- 5 cups low-sodium vegetable broth
- 1 1/2 diced tomatoes with green chilies 14.5 oz cans
- 1 zucchini medium, chopped (1 3/4 cups)
- 6 oz diced green beans 1 1/4 cups, optional
- 1 red bell pepper diced
- 1 tsp dried oregano Mexican oregano if you have it
- 1 tsp ground cumin
- Salt and freshly ground black pepper
- 1 3/4 cups frozen corn or drained and rinsed canned hominy or drained and rinsed canned hominy
- 2 Tbsp fresh lime juice
- 1/2 cup chopped cilantro
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer.
- Stir in vegetable broth, tomatoes, zucchini, green beans, bell pepper, oregano, cumin and season with salt and pepper to taste.
- Bring to a boil then reduce heat to medium-low, cover and simmer until veggies are soft, stirring occasionally, about 20 minutes.
- Stir in corn, lime juice and cilantro and cook until corn is heated through. Serve warm.
Your Notes
Nutrition
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