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Warm, comforting and hearty soups are minutes away with Mesa de Vida cooking sauces!

Here are a couple of our favorites soups that are packed with nutrition and flavor while being easy as can be to make! The aroma and taste will surely bring life to your table.

All of these recipes work fabulous in your InstantPot too! If you start your recipes with soaked whole beans instead of using canned, add 5-8 minutes of cooking.

Creamy Moroccan Butternut Squash and Chickpea Soup

Serves 4-6. Creamy, yet fat free! Delicious served with a dollop of pumpkin seed and cilantro pesto made by pureeing 2 Tb roasted pumpkin seeds, 1 clove garlic, 1 Tb fresh lemon juice and about ¼ cup olive oil with salt to taste. Add a kick by adding a bit of jalapeno or red chili if you like. Yum!

1 10 oz. bag frozen cubed butternut squash, or 1 small butternut squash, cubed
1 jar Mesa de Vida North African Harissa Inspired Cooking Sauce
1 can chickpeas, rinsed and drained
4 cups low sodium broth (vegetable or chicken)
Optional: 1 head cauliflower, cut into florets
Optional: Season to taste with salt and hot sauce

  1. Place the ingredients into a slow cooker, heavy pot or InstantPot. Mix to combine.
  2. For the stove top: Bring to a boil over medium-high heat, lower the heat to low, cover and simmer for 20-30 minutes. For the slow cooker: Cook on low for 2-4 hours. For InstantPot: Cook for 6 minutes at high pressure.
  3. Turn off the heat and puree until smooth using an immersion blender or transferring carefully to a blender.
  4. Stir and enjoy!

Tortilla Soup

Serves 4-6. Top with crushed tortilla chips and a fresh lime wedge upon serving.

Optional: ½ lb diced cooked or raw chicken breast (great use for leftover cooked chicken)
1 jar Mesa de Vida Smoky Latin Cooking Sauce
4 cups low sodium broth (vegetable or chicken)
1 can beans of your choice (black, pinto, cannellini, kidney), rinsed and drained
Optional: Season to taste with salt and hot sauce

  1. Place the ingredients into a slow cooker, heavy pot or InstantPot. Mix to combine.
  2. For the stove top: Bring to a boil over medium-high heat, lower the heat to low, cover and simmer for 20-30 minutes. For the slow cooker: Cook on low for 2-4 hours. For InstantPot: Cook for 6 minutes at high pressure.
  3. Stir and enjoy!
  4. Alterations: Make this into a paleo recipe by skipping the tortillas. Make this into Mexican chicken and rice soup by adding ½ cup plain rice when you start the recipe.

Creamy Black Bean Soup

Serves 4-6. Serving suggestions: Top with a lime wedge, add crispy bacon, serve over hot cooked rice or quinoa.

Optional: 2 slices bacon, cooked until crispy and set aside for topping
1 jar Mesa de Vida Smoky Latin Cooking Sauce
4 cups low sodium broth (vegetable or chicken)
1 can beans of your choice (black, pinto, cannellini, kidney), rinsed and drained
Optional: Season to taste with salt and hot sauce

  1. Place the ingredients into a slow cooker, heavy pot or InstantPot. Mix to combine.
  2. For the stove top: Bring to a boil over medium-high heat, lower the heat to low, cover and simmer for 20-30 minutes. For the slow cooker: Cook on low for 2-4 hours. For InstantPot: Cook for 6 minutes at high pressure.
  3. Turn off the heat and puree until smooth using an immersion blender or transferring carefully to a blender.
  4. Stir and enjoy!

*Hot Tip: Double up! Make a double batch while you’re at it and you’ll be all set for another easy meal in minutes for lunch or dinner tomorrow!

Are you trying to live a real-food lifestyle and need help? We have free tips, grocery lists for healthy staples to keep on hand and downloads to help you achieve the Mesa de Vida lifestyle over here!

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