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.
Make It Extra Spicy!
If you love extra spice in your Mexican or Tex-Mex dishes, use hot salsa instead of the medium or mild salsa I mention below.
You can also add in a small can of chopped jalapenos to give it the essence of a true Mexican soup!
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 24 ounce jar mild or medium salsa
1 15 ounce can whole kernel corn
1 15 ounce can dark red kidney beans
1 15 ounce can pinto beans
1 15 ounce can diced tomatoes
1 medium 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.
Once ready to serve, remove bay leaf from the soup.
Serve and enjoy!
- 1 24 ounce jar mild or medium salsa
- 1 15 ounce can whole kernel corn
- 1 15 ounce can dark red kidney beans
- 1 15 ounce can pinto beans
- 1 15 ounce can diced tomatoes
- 1 medium 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.
- Once ready to serve, remove bay leaf from the soup.
- Serve and enjoy!
To take this recipe to another level, add a dollop of vegan sour cream and some shredded vegan cheese.
Amount Per Serving: Calories: 285Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 1511mgCarbohydrates: 57gFiber: 15gSugar: 12gProtein: 15g