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This vegetarian chayote soup recipe is the perfect combination of Mexican spices. This recipe is simple to make and hearty to feed the family.
This is a mouthwatering recipe that can be a favorite in the winter or the summer. The chayote brings out a unique flavor.
The combination of green chile and cilantro is a popular Mexican flavor. Before you run away because of green chile spice, you can tailor this recipe to suit your preference.
The canned green chile has less spice than if you freeze hatch green chiles from the summer harvest.
Either way, this mexican chayote squash will satisfy and please your appetite!
The best part of this recipe is you can omit one of the ingredients if one isn’t a favorite.
- Dry black beans – I prefer using dry beans because the taste is superior and cheaper than canned beans. Feel free to substitute 2 cans of black beans.
- Chayote squash
- Corn – You can use fresh, canned, or frozen.
- Tomatoes – I prefer fresh tomatoes, but only turn to canned tomatoes for convenience sake.
- Green Chile – You can use the canned green chiles from the grocery store. Also, if you like it spicy, you can use hatch green chiles that have been roasted and frozen.
- Vegetable Broth – It is cheaper to use vegetable bullion and makes recipes easier to freeze.
- Optional Toppings – Tortilla strips, vegan cheese, or sliced black olives.
Dinner Cost: $7.50-8.50
How to Make Vegan Mexican Chayote Soup Recipe
You will love how easy to make this recipe is.
If you aren’t used to cooking with dry beans, then the hardest part is remembering to soak the black beans the night before. Using dry beans is a great way to save money.
Place the dry black beans in the crockpot and cover with water. Add about 2-3 inches of water above the beans. That will allow the beans to expand while soaking.
To make the chopping easier, I prefer to use a food processor, but it isn’t necessary. It will cut down on your prep time.
Typically, when I am cooking dinner, I prep this recipe for the following day. It is quick and easy and cuts down on my time in the kitchen.
In the morning, drain the soaking beans. Then, dump all of the ingredients into the crockpot. This is when to add the vegetable broth.
Cook on high for eight hours.
Then, garnish with your favorite toppings. Some of our favorites include tortilla strips, black olives, or vegan cheese.
Refrigerate leftovers for five days or freeze any leftovers.
How to Cut Chayote Squash
A chayote squash is a type of summer squash. It is a popular ingredient in Latin and Mexican cuisines.
Even though you may never have heard of it, you can easily find it at the grocery store. When used in cooking, the chayote doesn’t loss as much of its water content like a zucchini or yellow squash. Even though, either of those options can be easily substituted.
In this recipe, there is no need to peel the chayote skin. It is edible and will soften in the stew.
Cut the chayote in half and remove the inner seed.
Once the seed is removed, you can cut the squash vertically into smaller chunks and then into bite sized pieces.
How to Freeze Chayote Recipe Soup
This is an easy recipe to freeze!
Don’t add the vegetable broth or water until the day you make the recipe.
Use one of these handy stands to open the bag, add the soaked beans and all of the ingredients except the broth.
When freezing meals, you don’t want to add the liquid because it takes up too much space and can become really messy. That is why I prefer to use vegetable bullion over broth in all my recipes.
This is a great recipe to double and freeze the other half.
- 1 cup dry black beans (or 2 cans of black beans)
- 1 cup onion
- 3 carrots, sliced
- 1 chayote squash, cored and chopped
- 1 cup cilantro, loosely chopped
- 1 can corn
- 1 can diced tomatoes
- 2 cloves or 2 tsp garlic
- 4 oz green chili
- 1 tsp cumin
- 3 cups vegetable broth
- Optional Toppings - Tortilla strips, vegan cheese, or sliced black olives.
- If using dry beans, then soak the black beans in water overnight. Cover the beans with excess water. In the morning, drain the excess water and continue with directions.
- Chop the onion, carrots, chayote squash, and cilantro.
- Dump all ingredients into the crockpot.
- Cook on low for 8 hours.
Add more water if you prefer your soup thinner and not as hearty.
- I prefer dry beans because they taste better and are WAY cheaper. It is easy to substitute canned beans instead.
- By using vegetable bouillon over canned broth, you save money and cabinet space. The bouillon below is the one I prefer and is refrigerated.
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Nutrition Information:Yield: 8 cups Serving Size: 1
Amount Per Serving: Calories: 157Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 390mgCarbohydrates: 30gFiber: 7gSugar: 7gProtein: 8g