Craving a comforting bowl of soup that’s packed with flavor? This Vegan Southwest Veggie Soup is just what you need! It’s vibrant, nutritious, and bursting with southwestern spices that will transport your taste buds. This recipe is perfect for those busy weeknights when you want something healthy but don’t have much time to cook.
Imagine sitting down to a warm bowl of this vegan recipe, filled with beans, corn, and colorful veggies. Each spoonful is a delightful mix of textures and tastes, making it a satisfying meal for anyone. Whether you’re a long-time vegan or just looking to try something new, this soup is sure to impress.
Delicious Vegan Southwest Veggie Soup
This Vegan Southwest Veggie Soup is a hearty and flavorful dish loaded with black beans, corn, diced tomatoes, and a medley of fresh vegetables. It’s seasoned with cumin and chili powder, offering a robust taste that warms the soul and satisfies hunger.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 medium carrots, chopped
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Juice of 1 lime
- Chopped cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent.
- Stir in bell pepper, carrots, and zucchini. Cook for another 5-7 minutes until vegetables begin to soften.
- Add black beans, corn, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in lime juice before serving. Adjust seasoning if needed.
- Serve hot, garnished with chopped cilantro.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 190kcal
- Fat: 5g
- Protein: 8g
- Carbohydrates: 32g