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Mexican Vegetable Soup

by Jennifer Debth April 6, 2015

4.97 from 31 votes

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This Mexican Vegetable Soup is chock full of veggies, subtly spicy, and makes a ton! Make it today for Meatless Monday and enjoy it all week long!

Happy {Meatless} Monday everyone! Last week, I posted about Vegan Black Bean Tacos, and today, I made you Mexican Vegetable Soup. I can’t help myself, I love Mexican food, black beans, corn, and Meatless Monday so much! Meatless Monday is a great way to pack in a bunch of veggies, plus I loved themed things, so it’s just fun for me when I’m brainstorming recipes. 🙂

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Although Spring has sprung, I’m not sick of soup, yet! Are you? It’s easy to make, makes a TON (helllooo a week’s worth of leftovers), and since it makes a ton, that means less time in the kitchen, and more time enjoying the (hopefully) nice weather…and maybe a cocktail?

If I’m being really honest though, the main reason I made this soup is because I had to have a cavity filled. Darn it. It was probably too much candy. 🙁

I came home from the dentist feeling like a chipmunk on the left side of my face, and couldn’t drink anything without half of it spilling out of my mouth. I also spent quite a few minutes trying to smile in the mirror and would burst out laughing, because I couldn’t get the left side of my mouth to move! I looked ridiculous.

I also tried to give Trevor a kiss goodbye before he went to work, and again, could only form half of a kiss. I literally couldn’t stop laughing, would look at myself in the mirror looking crazy, and would start laughing again. Vicious. Cycle.

A few hours later, the feeling in (and ability to move) my face had returned, although I wish it hadn’t! The inside of my cheek/jaw hurt so bad from the shot they gave me! Feeling sorry for myself, I looked for something in the fridge that I could eat.

Although the fridge was fully stocked, nothing sounded good, and I couldn’t chew because of my jaw.

I saw some fresh veggies in the fridge and beans and corn in the pantry. The next thing I knew, I was making Mexican Vegetable Soup. Let’s all thank my cavity for today’s recipe inspiration. 😉

I was also inspired to make this soup, because as you know, Friday night is (almost) always Mexican night. Trevor and I go to the same place every week and 9 times out of 10, I’ll order their chicken tortilla soup. Although it’s so SO delicious, I wanted to make something a little lighter.

I started by sautéing some veggies: bell peppers, red onion, and jalapeños in a little olive oil and sprinkled the whole thing with some salt. Once they start to softened, I added in garlic and spices. I used a heckofalotof cumin, a little oregano, and a dash of cayenne. I let it cook for about a minute and then poured in canned diced tomatoes, canned green chiles, and vegetable broth.

Then, I let the soup simmer for a few minutes. Next, I added in canned black beans, corn, and chopped zucchini. The soup simmered for a few more minutes and then it was ready to serve.

This Mexican Vegetable Soup made my sore jaw soooo happy and instantly lifted my mood! It’s chock full of veggies and I love how the cumin really comes through. The subtle spice from the cayenne is a nice touch, too!

Trevor likes this Mexican Vegetable Soup plain, but I LOVE stirring in some greek yogurt or sour cream. This is also fabulous topped with some avocado, fried tortilla strips, cheese, and/or cilantro!

– Jennifer