Spicy Mexican Fiesta Soup


  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 c. water
  • 1 28-oz. can whole peeled tomatoes
  • 1 c. celery, diced
  • 1 Tbsp. McKay’s chicken style seasoning
  • 1 tsp. fresh parsley, chopped
  • 1/4 c. quick barley
  • 1/2 c. green chilies
  • 1 15-oz. can black beans, drained
  • 1 15-oz. can pinto beans, drained
  • 1/3 c. nacho jalapeño slices, diced
  • 1/2 c. taco sauce
  • 1 tsp. hot madras curry powder
  • 1 tsp. red curry paste
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • 1 tsp. agave nectar
  • 2 c. frozen corn
  • Chopped avocado for garnish


  1. Spray a stock pot with oil spray. Sauté onion and garlic over medium-high heat until onion is clear.
  2. Add water. Crush tomatoes by hand and add to stock pot. Add remaining ingredients and simmer until celery is tender.
  3. Garnish with chopped avocado. Serve hot.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Soups Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.