Warm, comforting and hearty soups are minutes away with Mesa de Vida cooking sauces! We’ve done most of the work for you, so these healthy recipes are as simple as pour, cook, and enjoy!

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 Instant Pot too! Tips for converting these healthy soup recipes for your Instant Pot: If you start your recipes with soaked whole beans instead of using canned, add 5-8 minutes of cooking.

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Creamy Moroccan Butternut Squash and Chickpea Soup Recipe | Dairy Free | Vegetarian

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!
Servings: 4 servings

Ingredients

  • 10 oz frozen cubed butternut squash or 2 cups fresh peeled butternut squash, cubed
  • 1 jar Mesa de Vida North African cooking and seasoning sauce
  • 1 can chickpeas rinsed and drained
  • 4 cups broth
  • 1 head cauliflower, cut into florets optional
  • salt and hot sauce to taste

Instructions

  • Place the ingredients into a slow cooker, heavy pot or InstantPot. Mix to combine.
  • 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 Instant Pot: Cook for 6 minutes at high pressure.
  • Turn off the heat and puree until smooth using an immersion blender or transferring carefully to a blender.
  • Stir and enjoy!
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Best Easy Tortilla Soup Recipe

Top with crushed tortilla chips and a fresh lime wedge upon serving. You can make this recipe Paleo and Whole30 friendly by skipping the beans and tortillas. Includes instructions for making this tortilla soup recipe in your slow cooker, or your Instant Pot. You can also convert this into a Mexican chicken and rice soup recipe by adding ½ cup plain rice when you start the recipe.
Servings: 4

Ingredients

  • 1 lb diced chicken breast *Substitute cooked chicken breast, this is a fabulous way to create another meal with your leftovers!
  • 1 jar Mesa de Vida Smoky Latin Cooking and Seasoning Sauce
  • 6 cups broth
  • 1 can beans of your choice black beans, kidney beans, pinto beans, white beans all work well
  • 1 cup frozen corn optional
  • Salt and hot sauce to taste
  • Crushed tortilla chips for topping
  • Diced avocado for topping
  • Fresh lime for serving

Instructions

  • Place the ingredients into a slow cooker, heavy pot or Instant Pot. Mix to combine.
  • 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 Instant Pot: Cook for 6 minutes at high pressure.
  • Stir, add toppings of your choice, and enjoy!
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Creamy Black Bean Soup Recipe | Vegetarian | Dairy Free

This vegetarian recipe tastes great topped with a lime wedge to squeeze over the soup just before enjoying. Make it a complete meal by serving over hot cooked rice or quinoa. Includes slow cooker and Instant Pot directions.
Servings: 4

Ingredients

  • 1 jar Mesa de Vida Latin Cooking & Seasoning Sauce
  • 4 cups broth
  • 2 cups cooked black beans
  • Salt and hot sauce to taste

Instructions

  • Place the ingredients into a slow cooker, heavy pot or Instant Pot. Mix to combine.
  • 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.
  • Turn off the heat and puree until smooth using an immersion blender or transferring carefully to a blender.
  • 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! Cook a double batch, or simply add the ingredients for a second batch to a sealable freezer bag or container. When you’re ready to cook simply thaw and pour the contents into the pot to cook!