Mexican Style Vegetable Soup

This flavorful, Mexican style vegetable soup is definitely an undiscovered gem, packed with so many health benefits and refreshing to your taste buds.

Cabbage, one of the main ingredients, decreases the risk of diabetes, obesity, heart disease, and overall mortality and helps make healthy bone tissue.

Let’s discover it together.

 

Ingredients

• 1/2 head of green cabbage
• 1 red bell pepper
• 2 large tomatos
• 1 medium onion
• 4 cloves of garlic
• 2 yellow squash
• 4 celery ribs
• 4 large carrots, peeled
• 2 tsps pink Himalayan Salt or Sea Salt
• 2 tsps Cumin
• 2 tsps Chilli Powder
• 2 tsps Paprika
• 1 tsp Turmeric Powder
• 16 oz bag of frozen organic corn
• 2 x 15 oz cans of black beans, drained
• 2 Vegan Bouillon Cubes
• 2-3 tblsp Extra Virgin Olive Oil

Directions

1. Put half the vegetable ingredients in your blender, except the onion and garlic.

2. In a large pot sauté the onion until translucent.

3. Add the garlic to the onions and sauté a few more minutes, stirring constantly. Then take off heat and set aside.

4. In a pot heat up six cups of water and dissolve the 2 Vegan bouillon cubes.

5. Add half of the vegetable bouillon to the blender. Secure lid and start blending until all is smooth.

6. Add the mixture from the blender to the sautéed onions and garlic.

7. Put the rest of the vegetables into the blender.

8. Add the rest of the vegetable bouillon to the blender. Secure lid and start blending until smooth.

9. Add this mixture to the big pot with the first blended vegetable batch.

10. Add all the spices.

11. Add the beans and stir.

12. Add the frozen corn, stir and simmer until the soup is warm.

Note: Do not boil the soup, because it will lose vitamins, minerals and enzymes.

 

 

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