Easy Vegan Mexican Veggie Soup Recipe
A warm bowl of Mexican veggie soup is packed with fresh veggies, bold spices, and rich flavorful broth. This vegan soup is a great way to enjoy a comforting meal with simple ingredients you can find at any grocery store.
Plus, making this soup in the Instant Pot couldn’t get any easier. It’s a flavorful and hearty soup the entire family will love!
Quick Info About This Recipe
- Type: lunch or dinner
- Cuisne: American, Mexican
- Time: 45 minutes
- Number of ingredients: 14
- Diets & Allergens: Gluten Free, Dairy Free, Vegan Contains: corn
- Equipment needed: Instant Pot
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Helpful Product Links for This Recipe
- Instant Pot
- Veggie Chopper
About the Ingredients
- Olive oil (you can also use avocado oil)
- Diced yellow onion (white onion will work as well)
- Zucchini, chopped (yellow squash works great as well)
- Diced bell pepper (yellow, green or red)
- Garlic cloves, minced (you can use minced garlic in a jar)
- Frozen white and yellow corn
- Shredded carrots (you can use a bag of pre-shredded carrots)
- Canned diced tomatoes with green chilies
- Dried oregano (Mexican oregano if you have it)
- Ground cumin
- Garlic powder
- Low-sodium vegetable broth (or stock)
- Salt and freshly ground black pepper to taste
- Fresh lime juice and chopped fresh cilantro for garnish (optional)
Be sure to see the printable recipe card below for the full ingredients list with measurements, instructions and tips!
Step By Step Instructions
Step 1: Heat olive oil in the Instant Pot on sauté mode. Add the onions, zucchini, and bell pepper and sauté for 3 minutes, then add the garlic and sauté for 1 minute longer.
Step 2: Press cancel and carefully dump in all the other ingredients except the lime juice and cilantro.
Step 3: Stir well and place the Instant Pot lid on. Lock it and set the valve to “sealing.”
Step 4: Press the “high pressure” button and set it for 2 minutes.
Step 5: Let the Instant Pot release pressure naturally, then switch the valve to “venting” to release any remaining steam.
Step 6: Stir the soup, taste, and adjust the seasonings if needed. Garnish with fresh lime juice and cilantro.
Time Saving Shortcuts
- Use frozen diced onions and bell peppers to cut down on prep time.
- Pre-chopped fresh veggies from the grocery store make this recipe even faster.
- Use minced garlic in a jar to save time.
- Use a veggie chopper to cut down the prep time if using fresh, uncut veggies.
Expert Tips
- Sautéing the onions, zucchini, and bell pepper in olive oil before adding other ingredients enhances their flavor, so don’t skip this step!
- Use Mexican oregano instead of regular oregano for a more authentic taste.
- If you like some heat, add a pinch of chili powder, cayenne pepper, a splash of hot sauce, or a few chipotle chilis in adobo sauce.
- A squeeze of fresh lime juice and chopped fresh cilantro just before serving makes a big difference in flavor.
- For a heartier soup, add black beans, pinto beans, or canelleni beans.
Substitutions & Variations
- Add your other favorite veggie soup ingredients, like sweet potatoes or green beans, if you like.
- Add a spoonful of tomato paste for a richer broth.
- You can replace the diced tomatoes with green chilies with fire-roasted tomatoes.
- Stir in cooked shredded chicken breast or beef for a protein boost.
- Top with crispy tortilla strips, crumbled corn tortillas, or even Fritos.
- Garnish with vegan sour cream or avocado slices for extra richness.
Serving Suggestions
- Appetizer: start off your Mexican-inspired meal with this delicious corn dip.
- Side: dip some of this delicous gluten free bread machine bread in your soup.
- Dessert: finish off your meal with these yummy gluten free chocolate desserts.
- Drink: these refreshing watermelon mocktail recipes are sure to hit the spot.
Storage & Reheating
To store: Store leftovers in an airtight container in the refrigerator for up to four days.
To freeze: Let the soup cool to room temperature before transferring it to a freezer-safe, airtight container. Freeze for up to three months. Label the container with the date and recipe name for easy reference. Thaw overnight in the refrigerator before reheating.
To reheat: Warm in a pot on the stove over medium-high heat until heated through. For a quicker option, microwave individual servings. Just make sure to cover the bowl so that it doesn’t splatter everywhere. If the soup has thickened in the fridge, add a splash of extra vegetable broth to thin it out again.
FAQ
Yes, cook on low for 3-4 hours or until the vegetables are tender.
For a richer vegetable soup, use quality broth, roast your veggies, sauté the onions and garlic, and season well. Add extra fresh herbs, lemon or lime juice, or tomato paste to add extra flavor.
Yes, fresh corn kernels work well in this soup.
Try lime wedges, fresh cilantro, crunchy tortilla strips, a dollop of vegan sour cream, avocado slices, or vegan shredded cheese.
More Yummy Recipes
If you love easy soup recipes, you’ll also love this ground chicken soup recipe!
Please comment and rate below if you loved this recipe, and don’t forget to share with friends and family!
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Easy Vegan Mexican Veggie Soup Recipe
Equipment
- Instant Pot
Ingredients
- 2 Tbsp olive oil
- 1 diced yellow onion
- 1 medium zucchini chopped
- 1 bell pepper diced (yellow, green or red)
- 2 cloves garlic minced
- 1 bag frozen white and yellow corn
- 1 cup shredded carrots
- 1 14.5 oz can diced tomatoes with green chilies
- 1 tbsp dried oregano Mexican oregano if you have it
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 6 cups low-sodium vegetable broth
- Salt and freshly ground black pepper to taste
- Fresh lime juice and chopped fresh cilantro for garnish optional
Instructions
- Heat olive oil in the Instant Pot on sauté mode. Add the onions, zucchini, and bell pepper and sauté for 3 minutes, then add the garlic and sauté for 1 minute longer.2 Tbsp olive oil, 1 diced yellow onion, 1 medium zucchini, 1 bell pepper, 2 cloves garlic
- Press cancel and carefully dump in all the other ingredients except the lime juice and cilantro.1 bag frozen white and yellow corn, 1 cup shredded carrots, 1 14.5 oz can diced tomatoes with green chilies, 1 tbsp dried oregano, 1 tbsp ground cumin, 1 tbsp garlic powder, 6 cups low-sodium vegetable broth, Salt and freshly ground black pepper to taste
- Stir well and place the Instant Pot lid on. Lock it and set the valve to “sealing”.
- Press the “high pressure” button and set it for 2 minutes.
- Let the Instant Pot release pressure naturally, then switch the valve to “venting” to release any remaining steam.
- Stir the soup, taste, and adjust the seasonings if needed. Garnish with fresh lime juice and cilantro.Fresh lime juice and chopped fresh cilantro for garnish
Notes
- Use frozen diced onions and bell peppers to cut down on prep time.
- Pre-chopped fresh veggies from the grocery store make this recipe even faster.
- Use minced garlic in a jar to save time.
- If you like some heat, add a pinch of chili powder, cayenne pepper, a splash of hot sauce, or a few chipotle chilis in adobo sauce.
- For a heartier soup, add black beans, pinto beans, or canelleni beans.
- Add a spoonful of tomato paste for a richer broth.
- You can replace the diced tomatoes with green chilies with fire-roasted tomatoes.
- Top with crispy tortilla strips, crumbled corn tortillas, or even Fritos.
- Garnish with vegan sour cream or avocado slices for extra richness.
