The salty crunch of tortilla chips with this warm, salsa-infused soup makes this one-pot dinner a hit any day of the week. You’ll spend about 20 minutes chopping and prepping the ingredients, then everything goes into the pot to simmer for 30 minutes. I like to serve mine with sliced avocados on top, but guacamole is also a delicious addition. Got leftovers? Save them for lunch, you’ll be happy you did!
Kid approved? YES! Hannah slurps down the soup and takes great enjoyment in dipping her tortilla chips in it.
Baby approved? YES! Parker started eating Vegan Mexican Soup when he was nine months old. I scoop out the beans and corn for him to pick up and eat on his own. He likes the soup when I spoon feed it to him, it just gets a bit messy! Skip the chips until your baby is old enough for crunchy foods.
Vegan Salsa Soup
Ingredients
- 4 cups vegetable broth
- Coconut oil or olive oil for cooking
- 1 onion, chopped
- 2 carrots, diced
- 4 celery stalks, diced
- 1 can (14-ounce) pinto beans, drained and rinsed
- 1 can (14-ounce) black beans, drained and rinsed
- 1 can (14-ounce) corn, drained
- 3 cloves minced garlic
- 1 jar of salsa
- 1 teaspoon cumin
- salt and pepper to taste
- avocados
- corn tortilla chips
Takes , serves 4 people.
Instructions
- Add about two tablespoons of oil to a large pot, a dutch oven works perfectly. Cook the onion, carrots, celery, and garlic on medium heat until the onions are translucent.
- Add the pinto beans, black beans, salsa, corn, cumin, salt, pepper, and vegetable broth. Bring to a boil, then cover and simmer for 30 minutes.
- Serve with tortilla chips and sliced avocado or guacamole on top.
The Little Veggie Kitchen 