Vegan Mexican Soup




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

Olive oil

1/2  onion

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

redbeans brownrice

carrots1 broccoli


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!



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