How long does mexican noodle soup [vegan, gluten-free] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze mexican noodle soup [vegan, gluten-free]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make mexican noodle soup [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is mexican noodle soup [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does mexican noodle soup [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

2.6K Views 11 years ago

Mexican Noodle Soup
[Vegan, Gluten-Free]

SD By: Stephanie Darby

Author Bio

Stephanie Darby is a marketing and nutrition professional working out of Austin, Texas. She is... Read More

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Mexican Noodle Soup [Vegan, Gluten-Free]

You know those days where you just can't seem to get warm, no matter how many sweaters you bundle yourself in? Hearty, spicy soup to the rescue! This is a super-fast, easy to make, perfectly slurpable soup. (Yes, you will be slurping this one.)

Ingredients You Need for Mexican Noodle Soup [Vegan, Gluten-Free]

1 tablespoon coconut oil
1 yellow onion, diced
1 cup red cabbage, chopped
1 cup black beans
1 cup sweet corn
1 14-ounce can diced fire roasted tomatoes with green chiles
1 tablespoon chili powder
2 teaspoon cumin
2 teaspoon garlic powder
1 teaspoon coriander
1/2 teaspoon sea salt
4 cup vegetable stock
4 ounces rice noodles
1/4 cup red onion, diced
1/4 cup cilantro, chopped
1 lime, juiced
1 avocado, cubed

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How to Prepare Mexican Noodle Soup [Vegan, Gluten-Free]

Heat oil in a large stockpot over medium heat. Add onion and saute until translucent. Add cabbage and cook until slightly softened, about five minutes.
Add beans, corn, tomatoes, and spices to the pot and stir to combine. Let cook for five minutes.
Add stock and bring to a boil. Reduce heat to low and add noodles. Simmer for 5-10 minutes until noodles are cooked.
Stir in red onion, cilantro, and lime juice.
Ladle into bowls, and top with avocado to serve.

Notes

If you want some crunch, I recommend crumbling a few tortilla chips on top. The noodles will keep soaking up the broth until they cool, so store leftovers in the fridge immediately. And don’t be startled if your soup turns into a noodle pot as you eat. Just add a splash more broth when heating the leftovers.

Nutritional Information

Per serving: 316 cal, 49 g carb, 11 g fat, 10 g protein, 486 mg sodium, 5 g sugar

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.