Vegetable Soup with Masa Harina

Ruth Ann Vokac


I recently posted a recipe, Mexican Chicken Vegetable Soup, which is thickened with masa harina. I had not used masa harina before making this soup, and I really liked its flavor. So I wondered what other soups I could make with it. I love its use in this soup of broccoli and other vegetables.


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10 Min
30 Min
Stove Top


  • 1 tsp
    olive oil
  • 1
    onion, diced
  • 2
    heads broccoli
  • 1
    small head cauliflower
  • 1 c
    diced carrots
  • 1 c
  • 1 tsp
  • 1 tsp
    mixed seasonings like trader joe's 21 seasoning salute or one comparable
  • 1/2 c
    masa harina
  • 3 c
    chicken broth
  • 1 c
    cubed velveeta
  • 1-2 oz
    pepperjack cheese, diced

How to Make Vegetable Soup with Masa Harina


  1. In a soup pot, heat olive oil and sauté the onions for 4-5 minutes over medium heat.
  2. Add water, broccoli with stems, cauliflower, and carrots, salt and mixed seasonings.
  3. Cook until broccoli heads and cauliflower heads are tender, about 10 minutes. Put 3/4 tender vegetables in a blender. Set aside the remaining tender vegetables.
  4. Continue cooking until broccoli stems and carrots are tender, 5-10 minutes more. Add them to the blender along with all the liquids and any remaining onion pieces. Blend all the vegetables in the blender until smooth. (Add a splash of water or chicken broth if necessay to blend.)
  5. In a bowl, mix masa harina and chicken broth until smooth. Add to soup pot and cook over medium heat until thick, 3-5 minutes.
  6. To the soup pot, add blended vegetables, Velveeta cheese and pepperjack cheese. Turn heat to medium low and stir until cheese is melted.
  7. Chop reserved tender vegetables into a small dice and add to pot. Let everything simmer for a few minutes for flavors to blend. Taste and adjust seasonings as desired.

Printable Recipe Card

About Vegetable Soup with Masa Harina

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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