Rustic Mexican Vegetable Soup

This soul-restoring soup is proof that a few veggies are all you need to create something wonderful. Traditionally made with beef, this vegan version is just as hearty and satisfying. A side of mexican rice cooked in tomato broth is always served with this soup. The addition of salsa, fresh cilantro, raw diced onion and lime juice are key to the finished flavor. Feel free to use more of the veggies you like, or leave out the ones you don’t care for. With the exception of the cabbage, which gives this recipe it’s classic flavor. This soup is like a big hug…and we all need hugs.







  • 1 whole onion
  • 5 cloves of garlic
  • 2 jalapenos
  • 3 ears of corn
  • 1 tbsp kosher salt
  • 4 peppercorns
  • 1/4 tsp dried thyme
  • 1/4 tsp dried marjoram
  • 2 chayotes
  • 4 celery stalks
  • 2 mexican green squash
  • 4 carrots
  • 1/2 of a medium green cabbage
  • 1/2 pound of green beans
  • 2 large potatoes
  • 4 quarts of water
  • 8 cups of vegetable broth

To serve

  • Mexican red rice
  • chopped cilantro
  • chopped onion
  • limes

For the salsa

  • 6 tomatillos
  • 15-20 arbol chiles
  • 1 guajillo chile
  • 2 garlic cloves with the skins on
  • 1/8 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 cup water







Step 1 – in a large soup pot add the water and 4 cups of the vegetable broth; chop the onion in half, peel the garlic cloves, chop the corn into small size cobs and add them to the pot with the whole jalapenos; season with 1 tbsp kosher salt, thyme and marjoram; Bring to a boil, simmer for 45 minutes.

Step 2 – meanwhile prepare your veggies; Slice the chayotes into halves and the halves into fourths; peel the carrots, slice into long vertical slices; Slice the celery into long verticals pieces; chop the cabbage into 4 wedges; de stem the green beans; scrub the potatoes well, chop into large cubes with the skins on; remove the ends of the squash, slice into thick rounds.

Step 3 –  After 45 minutes remove the onion halves, the jalapenos and the garlic cloves from the broth with a slotted spoon, discard; add the veggies starting with the carrots, celery, cabbage, chayote, and green beans; cook for about 25 minutes then add the potatoes cook for 10 minutes and finally add the squash cook for 10 -15 minutes more or until potato is cooked through.  If needed add the remaining vegetable broth, taste for seasoning and adjust if needed.  Careful not to over cook or you will end up with mushy veggies.

Step 4 – make the salsa; remove the stem and seeds from the guajillo and plunge into hot boiling water to soften, about 10 minutes; roast the garlic and tomatillos on a hot comal or skillet turning until tomatillos are soft and the garlic is charred in some spots; toast the arbol chiles on the hot comal or skillet tossing constantly until toasted and slightly burned; peel the garlic and add to the blender with the rest of the ingredients plus 1/2 cup water, salt and ground cumin; Blend until smooth.

WARNING! If you have never toasted hot chiles, I recommend softening the arbol chiles along with the guajillo, the fumes that arbol chiles give off are no joke, some of us are used to it. If you do toast your arbol chiles you will note that the smoky flavor is worth the 10 minutes of coughing.

Serve your soup with rice, cilantro, onion, limes, salsa and warm tortillas. Enjoy!










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