I decided to play around with a new soup recipe and try it out on family members at Grandma’s Sunday afternoon lunch. It’s a hearty Mexican soup topped with vegan sour cream and chives and served with country cornbread. They loved it!
We love Mexican soup because it’s…
- Hearty
- Not too spicy
- Flavorful
- Comforting
- Healthy
- Packed with fiber
- Vegan
- Oil-free
This very simple yet substantial warm vegan soup combines whole-grain bulgur with assorted beans for a hearty main dish.
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Ingredients in a Mexican soup
This Mexican soup combines a host of tasty ingredients that make this a warm and hearty meal. It can even be made in a crockpot, so you can come home after work to a wonderful smelling house and have dinner on the table in minutes.
- beans
- bulgur
- diced tomatoes
- onions
- garlic
- veggie broth
- chili powder
- spices
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How to make Mexican soup
- If using canned beans, drain and rinse them in a colander. Set to the side. I used pinto, black, northern, and kidney beans. You can use any variety preferred.
- In a large stockpot, saute the onions and garlic in about 3 Tbsp of the veggie broth. Add more broth or water if needed until lightly browned.
- Add all other ingredients to the pot and bring the soup to a boil. Reduce heat to medium-low and allow to cook, stirring occasionally, for approximately 45 minutes.
- Serve up the deliciousness right away. I added tofu sour cream and chopped chives to knock it over the top. We served with cornbread. Sour cream and cornbread recipe links included below.
Tips for making this soup in a crockpot
To make this in a crockpot, start with step #1 draining and rinsing canned beans. I completely skip sauteing the onions and garlic because they become quite flavorful just by being allowed to cook longer in the slow cooker.
Add all ingredients to crockpot and allow to cook on low for 3 hours. Then, follow the last 2 steps of the recipe.
This can also be made in an InstantPot. Simply set for 12 minutes on manual. Easy-peasy!
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There are so many options with types of beans to use in this recipe. Some of my favorites are black beans, pintos, red kidney beans, white Northern, black eye peas, and so many more. Just choose your favorites and mix up 6 cups of beans for this recipe to make 6-8 servings.
What is bulgur?
Bulgur is a whole wheat grain that is cooked exactly like rice in about 15 minutes. (Follow package directions).
I like to make a big batch of it and store in the freezer to use in recipes like tacos, stews, chili beans, etc. because bulgur adds a ground beef texture and soaks up flavors of dish you’re preparing.
Nutrition in Bulgur
Eating bulgur wheat may help to alleviate chronic inflammation, thereby protecting against some diseases.
In a clinical study published in the February 2008 issue of the “American Journal of Clinical Nutrition,” researchers found that people who consumed higher amounts of betaine, a metabolite found in whole wheat, had lower concentrations of homocysteine, a marker of chronic inflammation that has been linked to heart disease, osteoporosis, Alzheimer’s disease and type 2 diabetes.–LiveStrong
Two great sides that go well with this Mexican soup are Vegan Sour Cream Recipe and Cornbread Recipe.
When a group of people talks about cornbread for any length of time, the discussion will always get around to the question of whether cornbread should be sweet or savory.
This is my favorite Country Vegan Cornbread recipe that can be made either way–sweet or savory!
Other great recipes
Plant-Based Vegan Starter Kits $27
Hearty Mexican Soup
This very simple yet substantial warm Mexican soup combines whole-grain bulgur with assorted beans for a hearty main dish. Vegan sour cream and cornbread recipe links included.
Ingredients
- (4) 15 oz cans assorted beans or 6 cups cooked, (any bean combination will work)
- (1) 15 oz can fire-roasted tomatoes, with juice
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 3/4 cup bulgur, dry and uncooked
- 1/4 cup Worcestershire sauce (without anchovies)
- 1/2 cup ketchup
- 3 cups veggie broth
- 3-4 cups water
- 2 Tbsp chili powder
- 1 tsp season salt, or to taste
- 1 Tbsp garlic powder
- jalapenos and/or hot sauce (optional)
Instructions
- If using canned beans, drain and rinse them in a colander. Set to the side. I used pinto, black, northern, and kidney beans. You can use any variety preferred.
- In a large stockpot, saute the onions and garlic in about 3 Tbsp of the veggie broth. Add more broth or water if needed until lightly browned.
- Add all other ingredients to the pot and bring the soup to a boil. Reduce heat to medium-low and allow to cook, stirring occasionally, for approximately 45 minutes.
- Serve up the deliciousness right away. I added tofu sour cream and chopped chives to knock it over the top. We served with cornbread. Sour cream and cornbread recipe links included below.
- To make this in a crock pot, start with step #1 draining and rinsing canned beans. I completely skip sauteing the onions and garlic because they become quite flavorful just by being allowed to cook longer in the slow cooker. Add all ingredients to crockpot and allow to cook on low for 3 hours. Then, follow the last 2 steps of the recipe.
Notes
Recommended Products
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Nutrition Information:
Yield: 6Amount Per Serving: Calories: 324 Total Fat: 4.5g Carbohydrates: 61g Fiber: 14g Sugar: 22g Protein: 12.3g
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