Quick and Easy Mexican Vegetarian Soup


Mexican vegetarian soup

This quick one-pot Mexican vegetarian soup is so easy to make that you can dig into a bowl of simmering hot bowl in less than half an hour.

I have always had Mexican food as burritos, chimichangas (fried or baked burritos), crispy tacos, tostadas etc, ever since I was introduced to this wonderful cuisine in the early 80’s.

I continued to enjoy Mexican cuisine by making them at home from scratch.

Soup is something we always had for a quick meal in our house with toast or garlic bread.

I came across this classic Mexican soup; which has become a favorite with us now, as I was browsing the internet for a quick soup.

My version normally has carrots, black beans, corn etc.  You can use any vegetable combination you prefer, but what makes this soup Mexican is the spices – garlic, oregano, cumin powder, coriander leaves etc. If you have a can or bottle of any Mexican sauce or salsa, this is a very quick version.

If you are out of salsa, you can add chopped tomatoes, canned tomatoes, or even tomato paste or puree.

It is best served with tortilla chips, sliced avocado, cheese, chopped red onions, sour cream, lime wedge etc.

Quick and Easy Mexican Vegetarian Soup

Prep Time: 10 minutes

Cooking time: 20 minutes

Serves : 4


Onion : 1 large, chopped

Oil : 2 Tbsp

Garlic : 3 cloves, grated or minced

Green chillies : 1 slit, chopped or sliced

Bell pepper : ¼ cup, chopped

Celery : ¼ cup, chopped (optional)

Ground Cumin : 1 ½ Tsp

Chilli Powder : 1 Tsp

Carrots : ½ cup, sliced

Pace Picante Sauce (medium or hot) : 1/2 cups

Corn kernels : ¼ cup

Black beans (cooked) : 1 cup

Salt to taste

Sugar : ½ tsp


Chopped coriander leaves, 1 avocado, sliced, sour cream, lime juice, any grated cheese (preferable is cheddar or any Mexican cheese)


In hot oil, sauté the chopped onions on medium heat, stirring frequently for about 2 minutes.

Add the garlic, green chillies, celery and bell pepper and stir for about 2 more minutes.

Stir in the cumin, chili powder and fry for a few seconds.

Add the carrots, Mexican sauce, some water and salt. Mix well.

Bring to a boil; add the sugar and do a taste to balance the salt and sugar.

Pour in the corn and beans, and simmer for about 10 minutes.

You can adjust the amount of sauce or water to the thickness you want in the soup.

Serve hot with the toppings.


If you are out of Mexican sauce, you can add a can of chopped tomatoes, or two chopped tomatoes.

You can thicken the soup with tomato puree or paste.

Handy Tip:

Always store canned beans, salsa or sauce in the pantry along with frozen vegetables like corn etc. When you are short on time for cooking, making this soup becomes quick and easy.

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