Mexican Vegetable Soup

  • I love a hearty soup that has a kick and leaves you feeling satisfied for hours.  This soup is full of fiber, protein, and tons of vegetables that will cleanse you out and detox you!  Give it a try and let me know what you think.
  • 2 cartons of low sodium vegetable broth
  • 1 large organic yellow onion chopped
  • 1 entire bunch of organic celery chopped
  • 2 red bell peppers seeded and chopped
  • 1 butternut squash, peeled, seeded, and chopped into 1 inch pieces
  • 1 bunch of organic kale chopped
  • 2-3 cups of organic chopped sinach
  • 1 bunch of organic cilantro chopped
  • 5-6 large garlic cloves chopped
  • Juice of 1 lime
  • 2 cans of low sodium organic black beans rinsed and drained ( can use kidney beans too)
  • 1 cup of dry organic sprouted wild rice (TJ’s has a good brand)
  • 1 can of low sodium organic diced tomatoes
  •  1-2 cans of diced green chilis ( 1 can is more mild, 2 cans is more spicy)
  • 1 tablespoon of chili powder
  • 1 tablespoon of ground cumin
  • 1 tablespoon of chili pepper sauce (TJ’s has a no sodium brand that I adore)
  • 1-2 tablespoons of coconut oil
  • 1 avocado sliced up and added to finished soup in bowl
Preheat large stock pot to medium high and add coconut oil.  Add onions and saute a couple of minutes, then add the rest of the vegetables, greens, and chili peppers and saute for about 8-10 minutes.  Add 2 cartons of broth along with garlic, rice, tomatoes, chilis and dry spices.  Bring to a boil and then cover stock pot and simmer for 30-40 minutes.  Add in beans, juice of a lime, and chili pepper sauce.  Turn off heat and let sit for an hour.  Can top off with a tablespoon of fresh chopped cilantro and slices of avocado to make a beautiful dish for the eyes!

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