Soup

Green Chili, Cilantro, & Lime Soup

February 27, 2013 by Holly Yzquierdo 10 Comments

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.

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

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.

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

Add water to a large pot or dutch oven and bring to a boil.
Add the rice, chilis, broth mix, salt, and onion to the water and cook for 45 minutes on medium heat until rice is done.
Add beans, corn, lime juice and zest along with cilantro. Continue to cook at a simmer for 15 minutes.
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.

Meal Plan Monday: Soup Week

February 25, 2013 by Holly Yzquierdo Leave a Comment

I don’t know about you but there is something about eating soup that really helps me feel nourished. I think it is because I eat a much better variety of veggies in soup that I wouldn’t eat if they were all cooked separately.

In January of 2012 I proclaimed a Soup Week. I’m really looking forward to this one because I have a few more recipes in my tool belt. I plan to make large pots of soup each night so I can have a nice selection in my freezer.

I won’t post a whole meal plan but you can get Breakfast Ideas here. You can also click on the Meal Plan Monday in the Categories section on the right. It will bring up past meal plans you can browse.

I know I always brag about living in Arizona where the weather is wonderful and it is; however lately I’ve been cold. Not the same kind of cold everyone else is experiencing but I’m a little spoiled so I’m having a hard time handling it. My answer: sweaters, coffee, and soup.

If you use canned broth or bullion these soups will be more expensive for you and possibly less healthy. I’d like to encourage you to give the Dry Broth Mix a try. It is so good and inexpensive. It takes minutes to mix up a batch in your food processor and it lasts for a long time.

Minestrone Soup! I made this last week for Healthy Cravings and we enjoyed the leftovers all weekend. We had a tense moment yesterday when we realized it was almost gone. We shared the last few cups of it then I made the next soup.

Green Chili Cilantro & Lime Soup! This soup is amazing! Truly. I’ll be sharing the recipe this week. I made a large pot last night. My boys didn’t love it but my husband and I did. We both had two large bowls and he took it to work for lunch. I also put some in the freezer. I have yet to get a good picture but I don’t want to wait to share this recipe.

Slow Cooker Potato Soup! This is one of the easiest recipe ever! I may switch it to a busier day but I’ve really been craving potato soup. I’ll be adding more veggies to it though and perhaps more nutritional yeast. I get a look of feedback about this soup everyone seems to love it although you may want to add more seasonings especially if you attempt to make this without nutritional yeast. An immersion blender would make it smooth and creamy.

Taco Soup! Very similar to the Enchilada Soup so you could take your pick. This soup is my favorite, I love it. If someone made this for me I’d become their best friend. It is also full of veggies and beans so you feel immensely satisfied.

Chickpea Noodle Soup! This is a new favorite in our house. I’ll be adding extra veggies this time depending on what is leftover. I use gluten-free noodles, I like these little shells or macaroni instead of long noodles because my boys can handle these easier but you can use any noodles you like.

Do you have a favorite soup? I love using fresh ingredients in my soup but some days I’m happy when I can throw a bunch of canned or frozen goods together and create a warm, delicious, and filling soup. Share your favorite soup in the comments!

Chickpea Noodle Soup

January 23, 2013 by Holly Yzquierdo 35 Comments

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.

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.

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 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

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.
Add 4 cups of water and dry broth mix or veggie broth along with the chickpeas. Allow to simmer until veggie are almost done.
Pour in noodles adding more water if necessary. Cook noodles until done.
Stir in dried parsley along with salt and pepper if needed.

Notes

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

Meal Plan Monday: Under the Weather

January 14, 2013 by Holly Yzquierdo Leave a Comment

We have been a little under the weather here which you may know if you follow My Plant-Based Family on Facebook. We had a nice little discussion going on this weekend, many people left their favorite tips for beating the flu. While we are mostly better we will stay quarantined as much as possible, especially the kids. My husband and boys were hardest hit by illness, I’m hopeful that I wont get as sick as them, but I do have some cold symptoms.

Since I’m not really sure how we will be feeling I’m not making a formal Meal Plan but I’ll share a little of what we will be eating.

Meal Plan

Breakfast will likely be oatmeal, toast, and fruit or some combination of those. I’ve been feeding my boys a pint of blueberries a day, they love them.

Lunch will likely be leftovers as we have quite a bit. Two new delicious soups, nachos, hummus and veggie sandwiches, beans, and Chickpea Salad (I’ll post this recipe this week).

Snacks will be fruit and veggies. I’m trying to keep things easy.

Dinner will be a lot of soups. They are so easy you really should be making them too. We have a ton of broccoli we need to eat so I foresee Potato and Broccoli Soup, Taco Soup, and probably a Chickpea (GF)Noodle Soup. I may work in some more interesting meals if we are all feeling better later this week. We have so many leftovers though I’m not worried about cooking much.

There are a lot of great things about this Meal Plan; its frugal, it’s easy, it’s gluten-free, and it will be very nourishing as we recover. I’m so happy I made a new batch of my Dry Broth Mix last week. It will come in very handy. I have a lot of basic ingredients ready in the refrigerator including: pinto beans, lentils, quinoa, chickpeas, and plenty of fresh fruit and veggies.

What is your favorite thing to eat when recovering from illness?

Oh the Weather Outside is Frightful

December 12, 2012 by Holly Yzquierdo Leave a Comment

Ok, it isn’t exactly frightful here in Arizona but I am cold. Give me 100° F and I am alright, 60° F and we might have a problem. Truthfully, I am thankful to live in such a warm climate; since I am acclimated I spend the “winter” bundled up in sweatshirts (I don’t have a warm coat, it’s Arizona after all).

Chances are you live somewhere much colder; this week’s high is 72° F and the low is 36° F. So if you really need to warm up may I offer you a few suggestions?

This Very Vegan Chili is Texas style and very satisfying. I eat it plain or as a Baked Potato topping.

Make a double batch of this Taco Soup because you will not be able to stop eating it. It’s easily customizable and perfect to serve guests. If the Taco Soup had a cousin it would be this Enchilada Soup.

If you are craving a bowl full of veggie goodness then look no further. This Minestrone Soup is truly amazing. You will love it and love me. 🙂 It is easily made gluten-free by using rice pasta.

If you’d like to pull out a slow cooker and let dinner make itself you must try this Potato Soup. Feel free to add other veggies as well.

Do you have a favorite soup to keep you warm in the winter? If not try any one of these easy, frugal, gluten-free soups. They are all full of fiber that will keep you full and fueled. You wont be sorry. If you decided to name you next child after me I’ll understand. 🙂

Taco Soup

October 9, 2012 by Holly Yzquierdo 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.

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!

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!

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

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.
Cook, remembering to stir and de-glaze as necessary until onions are translucent and peppers begin to soften.
Add tomatoes and jalapeno peppers, cook until soft.
Add beans, corn, 2 cups of water and tomato sauce then simmer.
Taste then add spices and nutritional yeast a little at a time until desired "spiciness" is reached.
Add cilantro last then allow to cool before eating.

Notes

Garnish with fresh avocado

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Soup

Easy Green Chili, Cilantro and Lime Soup

How to Make Green Chili, Cilantro and Lime Soup

Ingredients

Instructions

Step 1 – Boil Water

Step 2 – Cook

Step 3 – Simmer

Step 4 – Serve

Soup Storage

More Plant Based Soup Recipes

Ingredients

Instructions

Notes

Did you make this recipe?

Simple Chickpea Noodle Soup

How to Make Chickpea Noodle Soup

Instructions

Step 1 – Soften Veggies

Step 2 – Add Liquid and Chickpeas

Step 3 – Cook Noodles

Step 4 – Season

Serving Recommendations

Alternative Choices

More Plant Based Soup Recipes

Ingredients

Instructions

Notes

Did you make this recipe?

Meal Plan

How to Make Taco Soup

Ingredients

Instructions

Step 1 – Diced Onion and Bell Pepper

Step 2 – Cook

Step 3 – Add Tomatoes and Jalapeno Peppers

Step 4 – Add Beans and Corn

Step 5 – Season

Step 6 – Add Cilantro

Notes

Ingredients

Instructions

Notes

Did you make this recipe?

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