Tex-Mex Veggie Soup

4 servings Prep: 15 m Cook: 45 m Total: 1 h Beginner
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Tex-Mex Veggie Soup
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 with garbanzo beans, corn, and Rotel tomatoes, 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.

Ingredients

4 servings
  • dash olive oil for sautéing
  • 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-by-Step Instructions

  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.
  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.

Common Problems and Solutions

Q: Why add cumin at the very end instead of with the other spices?

A: Cumin can become bitter if cooked too long. Adding it after removing from heat preserves its earthy, warm flavor without the risk of it becoming harsh or acrid.

Q: Can I skip draining and rinsing the garbanzo beans?

A: You can, but the canned liquid can make the soup taste slightly metallic and affect the texture. Rinsing removes excess sodium and improves the overall flavor.

Tips and Techniques

Don’t rush the sautéing step—taking the full 5-6 minutes to properly cook the onions, peppers, and garlic develops a sweet base that balances the acidity of the tomatoes. The soup tastes even better the next day as the flavors meld, which is why it’s made a day ahead for family reunions.

Ingredient Substitutions

  • garbanzo beans: black beans or pinto beans
  • Rotel tomatoes: 1 can diced tomatoes plus 1 diced jalapeño
  • frozen corn: 2 ears fresh corn, cut off the cob

Equipment Needed

  • Large soup pot or Dutch oven
  • Wooden spoon for stirring
  • Knife and cutting board