The great thing about food is how it can bring people together.  Not just for a meal, but through something as simple as conversation. I met one of my closest friends in this very way.  Sure, we’re neighbors, and have kids in common, but when our friendship really took off was when we discovered our mutual love for cooking.

The way we feed our families is different, but our love for flavor and ingredients bridge the gap. Being a bit of a world traveler, she has introduced me to exotic, new flavors, including my current obsession with Indian food.  I have shown her how to create more vegetarian meals.  We regularly swap goodies and recipes when something we’ve made is just too good to keep to ourselves.

mexican soup

This recipe is one of the many we’ve swapped over the years. It frequently graces our table during soup season.  It’s especially warming on those dreary, wet, blustery days that remind us spring isn’t quite here yet.  I like to serve it with quesadillas on the side, along with avocado slices and queso or cheddar.

Mexican Soup


  • 1-2 tablespoons extra virgin olive oil
  • 1 cup carrots, chopped
  • 1 cup bell peppers, chopped
  • 1 cup onion, chopped
  • 1 cup zucchini, chopped
  • 2 cloves garlic, minced
  • 1 (14 ounce) can chopped tomatoes
  • 1 (14 ounce) can black beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 cup water
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • kosher salt and pepper
  • 1/2 cup uncooked brown rice
  • Cilantro for garnish


  1. Heat extra virgin olive oil over medium heat in a large soup pot. Add in carrots, bell peppers, onion, zucchini and garlic. Saute until just tender and add in cumin, oregano and chili powder. Stir and cook for 30 seconds until spices are fragrant. Pour in tomatoes, broth, beans and water. Cover and simmer for 20 minutes. Stir in brown rice and simmer for additional 20 minutes. Garnish with cilantro to serve.

mexican soup


6 Responses to Mexican Soup

  1. Alyssa says:

    I LOVE this post! The recipe, I KNOW, will be amazing. But I love — even more — that this post is about your friendship, and how food connects us. It is a rare thing to find that combo! I miss BOTH of you!!

  2. Heather says:

    I was pleasantly surprised when I stumbled onto your blog. This soup is amazing! It was so hearty and flavorful. Thanks!

  3. Craig & Lauren B says:

    We made this soup for dinner tonight! It’s not so easy to get canned black beans here in Australia so I used a can of kidney beans instead and we added some shredded chicken. It was seriously delicious and so satisfying for something so low in calories! It will definitely go into rotation in our home!

  4. Laura Jayne says:

    I love this soup! It has become a staple in my household.
    Sometimes I will cook it for a bit longer so it is more of a chili consistency instead of a soup and have it in tacos with avocado, lettuce and vegan sour cream – the best!!
    Thank you so much for this recipe!! x

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