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Mexican Style Vegan Soup


60 min

Mexican Style Vegan Soup

Mexican Style Vegan Soup Photo 1


60 min


8 persons




0.00 rating-star (0)

Author: Monica Feluchi

Rich, aromatic and delicious Mexican soup is so flavorful that your mouth will start watering as soon as the soup is ready! I love it so much! It gives inspiration and energy most people need during a day.


  • kidney beans: 1 cup (dry)
  • tomatoes: 3 piece
  • onion: 1 piece
  • garlic: 2 clove
  • zucchini: 1 piece
  • bell pepper: 1 piece
  • canned corn: 1 cup
  • oil: 2 Tbsp
  • salt: 2 Tbsp
  • chili powder: 1 tsp
  • cumin: 1 tsp

Metric Conversion

Stages of cooking

  1. Soak kidney beans in advance (around 8-10 hours before cooking) to reduce the cooking time.  Pour fresh water into a large pot, boil it and add the beans. Boil uncovered for 5 minutes, skim off any foam on the surface. Then reduce the heat, cover and simmer for about one hour.

    Mexican Style Vegan Soup Photo 2
  2. While the beans are boiling, chop the onion.

    Mexican Style Vegan Soup Photo 3
  3. Then mince the cloves of garlic

    Mexican Style Vegan Soup Photo 4
  4. The next step is to dice the tomatoes

    Mexican Style Vegan Soup Photo 5
  5. Now, it is high time to slice the bell pepper…

    Mexican Style Vegan Soup Photo 6
  6. … and zucchini

    Mexican Style Vegan Soup Photo 7
  7. Now, take a large frying pan and heat the oil in it over medium heat. Add the onion and fry it for about 3 minutes stirring the ingredient from time to time.

    Mexican Style Vegan Soup Photo 8
  8. Then add garlic and cook for 1 more minute. After that, add tomatoes, cumin, chili powder and cook the ingredients together for about two minutes.

    Mexican Style Vegan Soup Photo 9
  9. Finally, add zucchini and bell pepper and keep cooking cook for 5 more minutes.

    Mexican Style Vegan Soup Photo 10
  10. Add the vegetables to the beans that are still cooking. Then, add corn and salt. Stir the soup and cook for additional 5 minutes. Serve warm. Bon appétit!

    Mexican Style Vegan Soup Photo 11

History of the Mexican Style Vegan Soup:

Mexican cuisine has a rich history and heritage that dates back to the pre-Columbian era. The use of beans, corn, chili peppers, and local vegetables was prevalent in their cooking. Mexican-style vegan soup is a wholesome and healthy way to experience the traditional flavors and spices of Mexico.

Tips and Tricks for Mexican Style Vegan Soup Recipe:

  • Soak your beans in advance to reduce cooking time and ensure even cooking.
  • Use fresh, ripe tomatoes to enhance the flavor of the soup.
  • Adjust the spices and salt to your taste preference.
  • Add other vegetables like carrots or potatoes to make the soup more wholesome and nutritious.
  • Use a pressure cooker to speed up the cooking process.

Tips for presenting the dish:

  • Serve the soup hot with a side of crusty bread or tortilla chips.
  • Top the soup with fresh cilantro or avocado for added freshness and flavor.
  • You can also garnish the soup with a dollop of vegan sour cream or grated vegan cheese.
  • Serve the soup in colorful bowls to add a pop of color to your presentation.

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