Go south of the border with this tex-mex-inspired bowl of comfort. With just one pot, you’ll have a savory soup in less than 20 minutes. Make it your own by swapping out veggies or adding spices and toppings. This is the perfect healthy vegetarian soup recipe for fall and winter, or to have friends over to watch the ballgame.
Tex-Mex Veggie Soup
- 1 t cumin
- 1 t paprika
- 2 Tbsp onions, minced
- 2 Tbsp celery, minced
- 2 Tbsp bell peppers, minced
- 1/4 cup carrots, small diced
- 1 cup zucchini, large diced
- 1/2 cup corn
- 1 cup Eden Organic Black Beans
- 3 cups Pacific Foods Low Sodium Organic Vegetable Broth
- 1 1/2 cup cauliflower rice
- 1/4 cup cilantro, chopped
- 1 lime, juiced & zested
- In a pot, heat cumin and paprika over medium heat 1-2 minutes, until fragrant
- Add 2 Tbsp water, onions, celery, bell peppers and carrots and sauté 3-4 minutes, adding 1 Tbsp water at a time as needed
- Add zucchini, corn, black beans, pinto beans, broth, crushed tomatoes, cauliflower rice and salt and pepper to taste then bring to a boil
- Reduce heat to low and simmer 8-10 minutes, until cauliflower rice is tender
- Remove from heat and divide between 2 bowls. Garnish with cilantro, lime juice, and lime zest
- Serving Size: 1/2 of recipe
- Calories: 217.7
- Sugar: 8.2
- Sodium: 443.2
- Fat: 1.6
- Saturated Fat: 0.1
- Unsaturated Fat: 0.3
- Trans Fat: 0
- Carbohydrates: 39.0
- Fiber: 12.1
- Protein: 11.3
- Cholesterol: 0
Keywords: dairy free, egg free, gluten free, grain free, oil free, soy free, vegan
What’s the difference between minced vs diced vs chop?
The short answer is — size. A mince is simply a very small dice. To dice means to cut into small squares. And, to chop means a rough dice (i.e. not perfect squares). In this recipe, we mince the onions, celery, and bell peppers because we want them to be more of a part of the broth than a chunk in the soup. You’ll also notice that we small dice the carrot, but large dice the zucchini. Because carrots take longer to cook, chopping them small will allow everything in the soup to finish at the same time.
What if I’m sensitive to beans?
No problem! First, we choose Eden Organic Black Beans because they are packed with kombu, rather than salt. Kombu is a seaweed that helps break down the beans to make them more digestible. You can also soak or pressure cook your beans first to make them easier to digest.
Can I make a big batch of this soup?
Absolutely. This soup freezes really well. I love to make a big batch and keep it in the refrigerator for the week, or build up my freezer stash. Let the soup cool completely in the fridge before packing away in the freezer. I advise freezing in single or double servings (depending on how many you’re feeding) so it’s easy to pop out and heat up.
What other spices can I add?
One of the reasons I love Mexican-inspired food is the endless list of spices they use in their dishes! Cumin and paprika, for me, are a staple in any Mexican dish. But the options go on. For a little spice, try chipotle powder or chili powder. Fresh or dried oregano is also a delicious option.
Can I add toppings to this soup?
I am a believer that you can add toppings to anything! In addition to topping with cilantro, you can try some diced avocado, sliced jalapeños or even pickled onions! Fresh sprouts are also a great choice. They add tons of nutrients and a nice fresh crunch. If your diet allows for a dairy, a small scoop of whole milk greek yogurt goes a long way! And lastly – a sprinkle of hot sauce is a perfect go to for spice lovers.