This is a spicy tomato based soup, loaded with fresh vegetables, sausage and two kinds of beans. This soup came together in well under an hour and it was a delicious and simple meal to start our vacation.
Arizona weather is all over the place these days. From 100+ days to the slightly chilly weather (just to clarify, anything under 65 qualifies as chilly for me!) at night, I realized today that I made everything from ice cream to soup this past week.
Apparently, I can’t decide what I’m in the mood for either.
I randomly decided to toss in a good amount of my favorite Mexican Spice Blend and I’m so glad that I did. I absolutely loved the heat in this soup and can’t believe I hadn’t thought of adding it to more soups this past year.
I already have several ideas for dishes next winter, as I’m thinking that this will likely be the last of our hot soups this year.
Spicy Mexican Bean and Vegetable Soup
- 1 lb hot sausage
- 29 ounces petite diced tomatoes
- 16 ounces tomato sauce
- 1 1/2 cups cooked black beans or 1 can
- 1 1/2 cups cooked light red kidney beans or 1 can
- 3 ears corn or 1 can
- 6 baby zucchini about 3 cups 1/4" slices
- 4 cups baby spinach
- 8 cups beef broth or 8 cups water plus 1 heaping tablespoon Better than Bouillon or beef bouillon
- 2 tablespoon Mexican spice mix reduce to 1 tablespoon for a less spicy version
- 1 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Optional: shredded cheese of your choice; Parmesan or Pecorino Romano work well as does a Mexican Cheese blend
- In a large pot over medium heat, cook and crumble the sausage. Add all remaining ingredients EXCEPT the zucchini and spinach. Bring to a boil, reduce heat and simmer for about 10 minutes and then add the zucchini. Simmer about 10-15 more minutes, or just until the zucchini is barely tender. Add the spinach and stir to wilt. If desired, serve topped with the cheese of your choice. Enjoy!