Mexican Inspired Vegetable Soup

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!

– 1 Tbsp 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 C of chopped frozen or fresh broccoli – 15.5 oz of canned hominy, drained – 1 Tbsp of lime juice (about ½ a lime) – 4 C of water – 2 vegetable bouillon cubes – 1/2 C of minced cilantro – Salt & pepper, to taste – 2 C of cooked quinoa (optional) – 1 C of diced extra firm tofu (optional)


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.