Hey, friend. I’m not vegan. I just wanted to get that out there before we dive into this slow cooker vegan Mexican soup recipe. But, please don’t dismiss this extremely easy meal because I sometimes eat meat. I promise you, this is worth the time to make.
My Vegan Friend’s Adventure
My friend Elayna IS vegan, and she’s pretty awesome. As a matter of fact, I love to ask her if she’s vegan every time I see her.
She’s such a good sport about it. I do enjoy seeing her meals, and hearing about her culinary adventures.
This vegan Mexican soup was inspired by her adventurous nature, and the fact that I had all of these things right in my pantry.
No Broth Needed
The weird thing about this soup is that you don’t need broth. You can use a vegetable broth if you’d like, but these were the items I had in the pantry, so I just used them all by themselves.
Once these items marry together in the slow cooker, you’ll never realize that there isn’t any broth in it. Trust me, it’s amazing!
When we had this for dinner, it felt very much like we were having a lighter version of chili.
It was a soup-like texture, so I decided to name this a Mexican soup. I’m sure if you added another can of beans, this could easily resemble a vegan chili.
If you try it with an extra can of beans, please let me know.
Without further ado, here’s the recipe that my friend Elayna, and my pantry, inspired. Oh! If you’re not vegan, paring this with a cheesy quesadilla, or some buttery crackers is a great choice. Ask me how I know.
Slow Cooker Vegan Mexican Soup
1 jar mild or medium salsa
1 can whole kernel corn
1 can dark red kidney beans
1 can pinto beans
1 can diced tomatoes
1 red or green bell pepper, chopped
1 medium yellow onion, chopped
1 bay leaf
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
Place all ingredients into slow cooker. DO NOT drain any of the canned items.
Turn slow cooker on low for 8 hours, or on high for 4 hours.
Serve and enjoy!