On a facebook group that I follow, a girl posted a mexican soup recipe from her blog Sarahsveganvida, I wanted to give it a try since it’s totally my kind of food. Like always I changed few things. I’m still giving you the link of her recipe. (You can find it HERE)
Is there something better than a hot bowl of soup during the cold Canadian Fall?! 😀
I made a batch of homemade corn tortillas to eat with the soup. Feel free to serve it with what you like!
1/2 cup of uncooked organic brown rice
2 cups of small red kidney beans
3 green onions
3 garlic cloves, minced
1 stalk of broccoli (mostly the top part)
2 large carrots
1 green bell pepper
1/2 Jalapeno pepper
(you can skip it)
3 cups diced tomatoes
5 cups vegetable broth
1 1/2 tablespoons of mexican chili powder
2 1/2 teaspoons garlic powder
2 1/2 teaspoons cumin
2 teaspoons oregano
Cook the rice.
While the rice is cooking, wash and peel the veggies. In a food processor, pulse them 2-3 times to chop them.
In a large pot, heat some olive oil. Saute the onions (2 kinds) and garlic for 2-3 minutes. Add the spices, cook another minute. Then add the veggies. Cook for another 4-5 minutes.
Add in the vegetable broth and the diced tomatoes. Bring to a boil over medium-high heat. Reduce the heat and simmer on medium heat for about 20 minutes.
After 20 minutes, add the beans and the rice. Cook another 3-4 minutes.
Remove from heat, serve and enjoy!