Mexican Inspired Vegetable Soup

BY : PUBLISHED : June 17th, 2012 UPDATED: August 18th, 2021

Excerpt from the book, Plant-Based on a Budget: Growing up in a Mexican family, I loved the special occasions my family served us menudo. When I became vegan, I thought I’d really miss it. Then I realized that when I used to eat it back in my pre-vegan days, I’d always pick out the tripe and eat the broth and hominy. Here’s my replacement to fulfill my need for that tasty, tasty soup.

From Plant-BasedonaBudget.com: This Mexican-Inspired Soup is as comforting and cozy as it gets. It reminds us of those warming soups our moms used to make us when we were feeling a bit under the weather and we needed some love and pampering…. but with some delicious Mexican-inspired touches. Let’s see what all the fuss is about.

First things first: What do we need in order to prepare this Mexican Inspired Soup? Garlic, onions, carrots, celery, fresh or frozen broccoli, hominy (a special Mexican dried corn), lime juice, water, bouillon, and cilantro. We recommend eating with some cooked quinoa for an extra protein boost.

Perfect for The Pressure Cooker

If you have one of these wonder pots, you’ll be happy to know this recipe is pressure cooker-friendly! Just throw everything except the oil in the pressure cooker and cook on high pressure for 3 minutes. Then continue to step 5. You will save so much time and will be able to enjoy this soup in less than 5 minutes.

What is Hominy and where can I find it?

Hominy is widely used in Mexican cuisine and it’s easy to realize why. Hominy is dried kernels of corn that have been soaked in a special alkaline solution which makes them more nutritious and easier to digest than regular corn. And in turn, it makes for super delicious dishes like this soup. You can find it in the Mexican food aisle of grocery stores.

Recommended equipment:

Photos by Alfonso Revilla

Mexican Inspired Vegetable Soup

Toni Okamoto
The Mexican Inspired Soup is comforting, simple and so delicious! It reminds us of those cozy soups from childhood and makes all warm and fuzzy!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soups
Cuisine Mexican
Servings 4 servings
Calories 309 kcal
METHOD Stove
DIET Vegan

Ingredients
  

  • 1 Tablespoon of canola or vegetable oil (or ¼ cup water)
  • 3 small garlic cloves, minced
  • 1 medium red, white, or yellow onion
  • 2 carrots, thinly sliced
  • 2 ribs of celery, thinly sliced
  • 2 cups of chopped frozen or fresh broccoli
  • 15.5 ounces of canned hominy, drained
  • 1 Tablespoon of lime juice (about ½ a lime)
  • 4 cups of water
  • 2 vegetable bouillon cubes
  • 1/2 cup of minced cilantro
  • Salt and pepper, to taste
  • 2 cups of cooked quinoa (optional)
  • 1 cup of diced extra firm tofu (optional)

Instructions
 

  • In a large pot over medium-high heat, heat the oil (or water).
  • Add the garlic and onion and sautee until the onion becomes tender and translucent.
  • Add the carrots, celery, broccoli, hominy, and lime juice.
  • Pour in the water and bouillon cubes (or broth). Bring to a boil, then reduce the heat and simmer for 20 minutes.
  • Stir in the cilantro and add salt and pepper. If you’re using quinoa and/or tofu, you can stir that in before serving.

Nutrition

Calories: 309kcalCarbohydrates: 47gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 831mgPotassium: 622mgFiber: 8gSugar: 7gVitamin A: 5612IUVitamin C: 47mgCalcium: 105mgIron: 3mg
Keyword broth, carrots, cilantro, citrus, garlic, gf, gluten free, glutenfree, lime, mexican, onion, plant base, plant-based, pozole, soup, vegan, vegetable, vegetarian
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Mexican Inspired Soup | Plant-Based on a Budget | #soup #mexican #vegetables #dinenr #vegan #plantbasedonabudget

About Toni Okamoto

"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez

View all posts by Toni Okamoto