My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Soups, Stews, & Chili

Green Chili, Cilantro, & Lime Soup

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Green chili, cilantro and lime soup is a plant based version of green chili chicken and lime soup. With all the same great flavors, you’ll never miss the meat!

This Green Chili, Cilantro, and Lime Soup is more of a "grown up" soup but don't be surprised if your kids love it too!

My husband is Mexican, so we incorporate Mexican food into our meal plans often. (Seriously, look at all these Mexican recipes I’ve compiled!) The bright flavors of green chili, cilantro and lime soup bring back childhood memories for my husband, and I love that we can introduce that feeling to our kids.

Don’t like cilantro? Neither do the kids, but that’s not a problem. It’s only added at the end, so just leave it out.

This Green Chili, Cilantro, and Lime Soup is more of a "grown up" soup but don't be surprised if your kids love it too!

Easy Green Chili, Cilantro and Lime Soup

I love how easy it is to add my Dry Broth Mix instead of measuring out a bunch of different spices. You may have to add some nutritional yeast and salt, but it couldn’t be easier.

There also isn’t any oil or added fat in this recipe. It’s filling, delicious and wholesome.

How to Make Green Chili, Cilantro and Lime Soup

Ingredients

  • 12 cups water
  • 2 cups uncooked brown rice (I used long grain)
  • 2 (4 oz) cans diced green chilis
  • 1/2 cup Dry Broth Mix
  • 1/2 Tbsp sea salt
  • 1/2 a diced onion (optional)
  • 1 cup corn (optional, fire roasted corn would be amazing)
  • 3 cups cooked black beans (or 2 cans of drained and rinsed beans)
  • juice and zest from 1 lime
  • 1 handful of cilantro
This Green Chili, Cilantro, and Lime Soup is more of a "grown up" soup but don't be surprised if your kids love it too!

Instructions

Step 1 – Boil Water

Add water to a large pot or Dutch oven and bring to a boil.

Step 2 – Cook

Add the rice, chilis, broth mix, salt, and onion to the water and cook for 45 minutes on medium heat until rice is done.

Step 3 – Simmer

Add beans, corn, lime juice and zest along with cilantro. Continue to cook at a simmer for 15 minutes.

Step 4 – Serve

Ladle into bowls to cool for a few minutes before serving

This soup needs no accompaniment! If you like green chilis, cilantro, and lime you will like this soup.

This Green Chili, Cilantro, and Lime Soup is more of a "grown up" soup but don't be surprised if your kids love it too!

Soup Storage

If you have leftovers, store them in an airtight container in the refrigerator. Then add extra water the next day because the rice continues to soak up the liquid as it sits.

More Plant Based Soup Recipes

If you like this green chili, cilantro and lime soup, you’ll love these vegan soup recipes too:

Yield: 4 servings

Green Chili, Cilantro and Lime Soup

If you like green chilis, cilantro, and lime you will like this soup. It's not spicy but packs a big flavor punch!

Cook Time 1 hour
Total Time 1 hour

Ingredients

  • 4 cups veggie broth, divided
  • 1 cup uncooked brown rice (I used long grain)
  • 1 (4 oz) cans diced green chilis
  • 1 Teaspoon sea salt
  • 1/2 cup a diced onion (optional)
  • 1 cup frozen corn (optional, fire roasted corn would be amazing)
  • 1 can black beans (drained and rinsed beans)
  • juice and zest from 1 lime
  • 1 handful of cilantro

Instructions

  1. Add water to a large pot or dutch oven and bring to a boil.
  2. Add the rice, chilis, broth mix, salt, and onion to the water and cook for 45 minutes on medium heat until rice is done.
  3. Add beans, corn, lime juice and zest along with cilantro. Continue to cook at a simmer for 15 minutes.
  4. Ladle into bowls to cool for a few minutes before serving

Notes

Convert this to an Instant Pot recipe by cooking the brown rice with veggie broth and chilies for 22 minutes. Once done, allow pressure to release, then add the rest of the ingredients and heat until everything is warm.

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© Holly Yzquierdo
Category: Recipes

Chickpea Noodle Soup

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Chickpea Noodle Soup brings back memories from my childhood of my grandma making me chicken noodle soup from a can. It tastes like a warm hug.

Chickpea noodle soup Plant-Based Gluten-Free

Now that I’m grown up I want to create the same memories with my kids. Except, now we avoid chicken. What’s a mom to do?

Well, replace the chicken with chickpeas of course! Not only are chickpeas a perfect stand in, I think you’ll agree that this soup is better than it’s inspiration.

I used gluten-free noodle but you could use any kind of noodle you want. I’ve remade this using a variety of pasta shapes and sizes. Macaroni is perfect for little 2 year old fingers, while long noodles work for adults.

Chickpea noodle soup Plant-Based Gluten-Free

Simple Chickpea Noodle Soup

The flavors in chickpea noodle soup are classic, simple and comforting. It’s the perfect vegan soup bursting with flavor.

Protein in the chickpeas keep you full and satisfied. My recipe doesn’t use any oil or added fat either. This truly is a soup you can feel good about feeding yourself and your family. It’s warmth will create another generation of memories.

How to Make Chickpea Noodle Soup

Ingredients

  • ½ diced onion
  • 1 carrot, chopped
  • 2 celery, chopped
  • 4 cups water OR veggie Broth
  • 2-3 Tbsp Veggie Broth Mix OR you can use bullion
  • 1½ cups cooked chickpeas (or 1 can)
  • 1 c gluten-free noodles
  • 2 tsp dried parsley
  • salt and pepper to taste

Instructions

Step 1 – Soften Veggies

In a medium-sized pot add chopped veggies and cook on medium heat, stirring occasionally. I like to let them soften a bit before adding water.

Step 2 – Add Liquid and Chickpeas

Add 4 cups of water and dry broth mix or veggie broth along with the chickpeas. Allow to simmer until veggie are almost done.

Step 3 – Cook Noodles

Pour in noodles adding more water if necessary. Cook noodles until done.

Step 4 – Season

Stir in dried parsley along with salt and pepper if needed.

Serving Recommendations

I paired this soup with a big salad, but it would be amazing with a loaf of crusty bread or some gluten-free crackers. My husband and I really liked this along with my youngest son.

This recipe can easily be doubled and tastes great the next day.

Chickpea noodle soup Plant-Based Gluten-Free

Alternative Choices

This isn’t the best choice for those who don’t like chickpeas, but any white bean could be easily substituted in this recipe.

My dry broth mix uses nutritional yeast; if you use something else you may want to add a little nutritional yeast to your soup.

This is an easy dish for those families that only have one or two plant-based eaters. Meat could be cooked separately then added to appease the meat eaters. If you went that route I would cube cooked chicken to roughly the same size as the chickpeas; over time they may not even miss it.

More Plant Based Soup Recipes

If you love this soup, check out these recipes too:

Yield: 2-3 Servings

Chickpea Noodle Soup

Chickpea noodle soup Plant-Based Gluten-Free

Chickpea noodle soup is a tasty, plant based alternative to chicken noodle soup. It's comforting, especially when you're sick, and the whole family loves it.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • ½ diced onion
  • 1 carrot, chopped
  • 2 celery, chopped
  • 4 cups water OR veggie Broth
  • 2-3 Tbsp Veggie Broth Mix OR you can use bullion
  • 1½ cups cooked chickpeas (or 1 can)
  • 1 c gluten-free noodles
  • 2 tsp dried parsley
  • salt and pepper to taste

Instructions

  1. In a medium-sized pot add chopped veggies and cook on medium heat, stirring occasionally. I like to let them soften a bit before adding water.
  2. Add 4 cups of water and dry broth mix or veggie broth along with the chickpeas. Allow to simmer until veggie are almost done.
  3. Pour in noodles adding more water if necessary. Cook noodles until done.
  4. Stir in dried parsley along with salt and pepper if needed.

Notes

This recipe can easily be doubled and tastes great the next day.

Did you make this recipe?

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© Heather Mayes

Veggie Broth Mix

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Do you buy Veggie Broth? I used to but no longer. Introducing my Veggie Broth Mix. This stuff has made cooking soooo much easier for me.

Dry Veggie Broth Mix

This page contains affiliate links.

One year ago when we first went plant-based I hated giving up the rich flavor I got from my chicken bullion. I switched to the veggie version and was quite happy with that until I learned it contained MSG. Bleck!

Dry Veggie Broth Mix

Then I switched to a veggie bullion I found at my local Sprout’s but it didn’t provide the same rich flavor I had grown to love. When making soups I’d add plenty of veggie’s but it wasn’t the same, adding nutritional yeast definitely helped the flavor but sometimes I want broth without making a whole pot of soup. My freezer does not have enough space for broth storage.

This veggie broth doesn’t have a lot of veggies but it does have a rich flavor that would be a great addition to sauces, soups, or anywhere you would normally use broth.

UPDATE: I’ve been making this Veggie Broth Mix for over 5 years! We still love it! There are a couple of ways to make it that will have an impact on measurements.

Dry Veggie Broth Mix

Shake, Stir or Food Processor

If you make this by shaking it in a jar, stirring it together or running it through a food processor you will need to use 1 Tablespoon of the mix for EACH cup of water. So if I recipe calls for 6 cups of water, you will use 6 Tablespoons of dry broth mix.

High Powered Blender or Spice Grinder

Some people prefer to make this in their Vitamix, Blendtec or spice grinder. It works really well but the contents get pulverized. Since it is broken down even more you’ll want to use 1 teaspoon of the veggie broth mix for each cup of water. You can always add a little more if needed. It’s hard to say exactly how much you’ll need because each appliance will create a different product.

This Veggie Broth Mix doesn’t have enough salt for me so I usually add more to the finished recipe. I try to keep my recipes low sodium for my readers on a low salt diet.

Veggie Broth Mix

Try this Veggie Broth Mix once and you will be hooked! Keep it on hand and you’ll have the makings of a delicious meal anytime.

Veggie Broth Mix

Dry Veggie Broth Mix
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 3 Tablespoons onion powder
  • 1 Tablespoons garlic powder
  • 1 Tablespoons sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon parsley flakes
  • 1 cup nutritional yeast

Instructions

  1. Mix all ingredients together, adjusting for your taste preferences. (If you hate one of these spices simply omit it.)
  2. Store in an air tight container.

Notes

Use this broth mix by adding 1 Tablespoon of the Veggie Broth Mix for each cup of hot water. For example if you are cooking with 4 cups of water, you would use 4 Tablespoons of Veggie Broth Mix.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Use this broth mix by adding 1 Tbsp for each cup of hot water. I like to add extra salt to the finished product. This recipe makes about 1 1/2 cups of dry veggie broth mix when using the food processor or string it together. That’s 24 cups of broth. I haven’t added up the cost but I think it is a much better value that all of the veggie broth I’d been buying.

Broccoli Potato Soup

Use this veggie broth in any recipe. Some of my favorites include Chickpea Noodle Soup, Minestrone Soup, Potato and Kale Soup but it is also incredible mixed in warm noodles, rice or watch it take your favorite casseroles to the next level. For more ideas check out my Recipe Page!

This page contains affiliate links.

Crock Pot Potato Soup…A Bowl Full of Comfort

by 50 Comments

Is there anything more comfortable that curling up on the couch with a warm bowl of soup? Maybe sitting near a campfire with a bowl of chili and a dozen of your closest friends but I’m more of a couch girl.

I’m also fond of potatoes, so this Crock Pot meal brings me to my happy place.

This may be the easiest soup I’ve ever made. My teenage daughter LOVED it. In fact, she may even put up a fight for the last bowl of Potato Soup.

This recipe is made from pantry and veggie staples that I always have on hand. I don’t think it’s possible to mess up this recipe. If you are short on time cook the Potato Soup on the stove instead of in the Crock Pot. You won’t be disappointed.

Crock Pot Potato Soup

Crock Pot Potato Soup

Ingredients

  • 6 medium potatoes washed and cut into bite sized chunks (I left skin on)
  • 4 cups of water
  • 2 carrots, sliced
  • 1 onion, diced
  • 1/2 tsp garlic powder
  • 1/8 cup nutritional yeast
  • salt and pepper to taste

Do

  1. Place all ingredients into a Crock Pot.
  2. Set to low for about 6 hours, or high for 4 hours.
  3. Once everything is soft you can enjoy as is with a little salt and pepper or mash with a potato masher until it reaches a smooth consistency for a creamy soup. An immersion blender will do the job even faster.
Crock Pot Potato Soup

Serve

This soup is perfect to help you warm up on a chilly day; a truly guilt-free comfort food. It can also be served with a side salad or a sandwich for a bistro worthy lunch.

Unsuspecting omnivores will think this contains milk and cheese but they would be wrong.

This soup makes four servings.

Update: Lindsey left a comment that she made this soup in the Instant Pot, cooking for 4 minutes. She said the quick release was messy but it was really good. Thanks Lindsey. 

Yield: 4 Servings

Crock Pot Potato Soup

Crock Pot Potato Soup

THis Crock Pot Potato Soup is vegan and gluten-free.

Ingredients

  • 6 medium potatoes washed and cut into bite sized chunks (I left skin on)
  • 4 cups of water
  • 2 carrots, sliced
  • 1 onion, diced
  • 1/2 tsp garlic powder
  • 1/8 cup nutritional yeast
  • salt and pepper to taste

Instructions

  1. Place all ingredients into a Crock Pot.
  2. Set to low for about 6 hours, or high for 4 hours.
  3. Once everything is soft you can enjoy as is with a little salt and pepper or mash with a potato masher until it reaches a smooth consistency for a creamy soup. An immersion blender will do the job even faster.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

Texas-Style Chili

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Meatless and gluten-free chili

Chili may be one of the best meals for a crisp autumn day. Even though it isn’t really all that crisp here in Arizona it still makes a very tasty meal. I’ve mention before that I grew up in Texas so we don’t take our chili lightly, the spicier the better. 

With this recipe I rein in the spices but feel free to add more (or less) to suit your taste buds. Sometimes I’ll make it mild then scoop some out for my kids then add more spices to the remainder for my husband and I.

vegan chili

If you are new to a plant-based diet this recipe is perfect because you don’t notice anything is missing.

inredients in pan vegan chili

Very Vegan Chili (Texas Style)

Ingredients

  • 3 cans of beans OR about 6 cups of cooked beans, any variety
  • 1 medium onion, diced
  • 1 can diced tomatoes OR about 3 tomatoes, diced
  • 1 can diced green chili’s OR your choice of fresh peppers, we like jalapenos
  • 1 8 oz can tomato sauce
  • Chili powder to suit your tastes. Some people use 1 or 2 Tbsp. I use 1/4 to 1/2 cup but most people can’t handle that.
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • salt
  • pepper

Do

  1. Add beans, diced onion, tomatoes, peppers, and tomato sauce to a large sauce pan and cook until onions, peppers, and tomatoes are cooked.
  2. Add spices to suit your individual taste preferences.
  3. Heat until extra liquid, if any, has cooked out.

Serve

This meal is great on a cool day, it is hearty and filled with fiber. Cornbread or crackers make a great accompaniment. Perhaps my favorite way to enjoy chili is on a baked potato. This recipe also freezes well so make a big batch and save some for a rainy day.

This recipe also works great in the Crock Pot but since the beans are already cooked it can be made on the stove fairly quickly.

vegetarian chili 3 600x401

For more great recipe ideas check out my Recipe Page or follow me on Pinterest.

Vegan Chili (Texas Style)

Vegan Chili

Texas style plant based chili

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 3 cans of beans OR about 6 cups of cooked beans, any variety
  • 1 medium onion, diced
  • 1 can diced tomatoes OR about 3 tomatoes, diced
  • 1 can diced green chili’s OR your choice of fresh peppers, we like jalapenos
  • 1 8 oz can tomato sauce
  • Chili powder to suit your tastes. Some people use 1 or 2 Tbsp. I use 1/4 to 1/2 cup but most people can’t handle that.
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • salt
  • pepper

Instructions

  1. Add beans, diced onion, tomatoes, peppers, and tomato sauce to a large sauce pan and cook until onions, peppers, and tomatoes are cooked.
  2. Add spices to suit your individual taste preferences.
  3. Heat until extra liquid, if any, has cooked out.

Notes

  • Serve with cornbread, crackers or on a baked potato
  • Works great in a crock pot
  • Freezes well

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Taco Soup

by 30 Comments

When the weather is cold, this plant-based Taco Soup will warm you up! This hearty, comforting recipe tastes good enough to serve to guests or enjoy any day of the week.

This plant-based diet approved Taco Soup is perfect all year long. If you need a vegan and gluten-free soup recipe try this one!

A few years ago we had dinner with friends (HI Kara!) and they made Taco Soup for us. It was good and easy to make. It was made with about 5 different cans of veggies and ground beef and dairy. This is my much healthier take on that recipe using fresh ingredients instead of canned,  when possible.

Don’t worry if you have to use canned though. This soup will still be delicious and much healthier than anything you would get through a drive thru.

In some ways, it reminds me of my Texas-Style Chili recipe. The corn, avocado and cilantro really set it apart though. Once you make this one, you’ll wonder why you didn’t make it a part of your weekly meal plan. I’d kind of forgotten about it in favor of newer recipes but it’s about to make a come back.

This plant-based diet approved Taco Soup is perfect all year long. If you need a vegan and gluten-free soup recipe try this one!

If you are not into cilantro, you can leave it out. I know some people really dislike cilantro but I love it. Cilantro and lime are my peanut butter and jelly.

This soup is full of fiber so it will keep you full!

This plant-based diet approved Taco Soup is perfect all year long. If you need a vegan and gluten-free soup recipe try this one!

How to Make Taco Soup

Ingredients

  • ½ cup water for de-glazing pan
  • ¼ onion – diced (I used red onion)
  • ½ bell pepper diced (I used red bell pepper)
  • 1 tomato – diced ( I removed seeds too)
  • 1 jalapeno – diced ( I removed seeds too but you can leave them in for a spicy soup)
  • 2 cups cooked pinto beans
  • 2 cups cooked black beans
  • 1½ cups (or 1 can) of corn
  • 2 cups water
  • 1 8 oz can of tomato sauce
  • cilantro to taste ( I used a handful, chopped)
  • 1 tsp salt
  • 1 tsp chili powder
  • 2 Tbsp nutritional yeast

Instructions

Step 1 – Diced Onion and Bell Pepper

Add diced onion and bell peppers to pan, stirring regularly. If they begin to stick add a 1-2 Tbsp of water to pan to de-glaze.

Step 2 – Cook

Cook, remembering to stir and de-glaze as necessary until onions are translucent and peppers begin to soften.

Step 3 – Add Tomatoes and Jalapeno Peppers

Add tomatoes and jalapeno peppers, cook until soft.

Step 4 – Add Beans and Corn

Add beans, corn, 2 cups of water and tomato sauce then simmer.

Step 5 – Season

Taste then add spices and nutritional yeast a little at a time until desired “spiciness” is reached.

Step 6 – Add Cilantro

Add cilantro last then allow to cool a little before eating.

Notes

This made about 4 servings and is very filling. It is also a very forgiving soup, if you are missing one or two ingredients go ahead and make it or substitute something in. It is a little difficult for small children to eat, as most soups are, but it isn’t too spicy if the jalapeno seeds are removed. I like to garnish this with fresh avocado.

Yield: 4 Servings

Taco Soup

This plant-based diet approved Taco Soup is perfect all year long. If you need a vegan and gluten-free soup recipe try this one!

This plant-based diet approved Taco Soup is perfect all year long. If you need a vegan and gluten-free soup recipe try this one!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • ½ cup water for de-glazing pan
  • ¼ onion - diced (I used red onion)
  • ½ bell pepper diced (I used red bell pepper)
  • 1 tomato - diced ( I removed seeds too)
  • 1 jalapeno - diced ( I removed seeds too but you can leave them in for a spicy soup)
  • 2 cups cooked pinto beans
  • 2 cups cooked black beans
  • 1½ cups (or 1 can) of corn
  • 2 cups water
  • 1 8 oz can of tomato sauce
  • cilantro to taste ( I used a handful, chopped)
  • 1 tsp salt
  • 1 tsp chili powder
  • 2 Tbsp nutritional yeast

Instructions

  1. Add diced onion and bell peppers to pan, stirring regularly. If they begin to stick add a 1-2 Tbsp of water to pan to de-glaze.
  2. Cook, remembering to stir and de-glaze as necessary until onions are translucent and peppers begin to soften.
  3. Add tomatoes and jalapeno peppers, cook until soft.
  4. Add beans, corn, 2 cups of water and tomato sauce then simmer.
  5. Taste then add spices and nutritional yeast a little at a time until desired "spiciness" is reached.
  6. Add cilantro last then allow to cool before eating.

Notes

Garnish with fresh avocado

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo