Mexican Vegetable Soup

Posted by juan acevedo on
This recipe was contributed by Laura of Cook at Home Mom, a healthy food blog sharing mostly whole30, Paleo and Low Carb Recipes
Serves: 6

Time: 10 minutes Makes: 12-15 sliders


  • 1 bag Artisan Tropic Sea Salt Plantain Multi-Pack
  • 6 cups vegetable stock
  • 2 Tablespoons olive oil
  • 1 15 oz. can diced tomatoes
  • 1.5 cups black beans (about 1 15 oz. can, drained and rinsed)
  • 1.5 cups kidney beans (about 1 15 oz. can, drained and rinsed)
  • 2 cups corn kernels, fresh or frozen
  • 2 medium sweet potatoes
  • 1 red bell pepper
  • 1.5 cup sliced kale, large stems removed
  • 2 cloves garlic
  • 1/2 onion
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Top with (all optional)

  • Sour cream or plain greek yogurt
  • Cilantro
  • Lime


  1.  Dice the onion, bell peppers, sweet potatoes, and mince the garlic.
  2. In a large pot, heat the oil over medium heat. Add the garlic, onion, bell peppers, and sweet potatoes. Saute for about 4-5 minutes, stirring occasionally.
  3. Pour in the vegetable stock and diced tomatoes. Stir in the seasonings. Bring the soup to a simmer, and allow it to cook for about 15-20 minutes, stirring occasionally.
  4. Stir in the corn, beans, and kale. Simmer for about 5-10 more minutes, stirring occasionally.
  5. Season to taste with more salt and pepper.
  6. Serve immediately, or allow the soup to cool, then divide it into 6 meal prep containers. Refrigerate until you're ready to reheat, then drizzle with a little sour cream, cilantro, and lime, and enjoy!

Older Post Newer Post

Panel Tool
Float header
Float topbar
Default Boxed Large Boxed Medium