Tex-Mex Veggie Soup

  • Yield : 4
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 60m
  • Ready In : 1:15 h
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My oldest son is vegetarian; the soup is my own makings. I started making this soup for his trips back home; he lives in London. I make this the day before he comes in, after our trip home from airport. We unwind eating this soup, munching on blue tortilla chips, humus and play catch up. My 8 year old grandchild was raised eating this soup; she asks for it often.


  • dash olive oil for saut√©ing
  • 1 onion chopped
  • 1 bell pepper chopped
  • 3 or 4 garlic cloves chopped fine
  • 1 cup frozen corn
  • 1 can garbanzo (chick peas) drained and rinsed
  • 1 can Rotel Brand tomatoes
  • 1 large can whole tomatoes juice and all
  • salt and pepper to taste
  • chili powder
  • paprika
  • crushed red pepper flakes (very little)
  • cumin


Step 1

Sauté the onion, bell pepper and garlic in olive oil. Add the seasonings while sautéing, leaving the cumin until last. Sauté for about 5 to 6 minutes watching not to burn veggies.

Step 2

Add the corn and beans and sauté another 10 minutes. Add the Rotel and whole tomatoes squishing them a little. Add a can of water and simmer for another 30 minutes or until thicker. Remove from heat and add cumin.


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Kaplan, Louisiana Louisiana
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