This vegan southwestern soup is a real hit! Vegetables, beans, and spices all cooked in a flavorful tomato broth! This soup recipe is so easy to prepare and you can eat leftovers for the week. Pair with some tortilla chips for a delicious plant-based meal!
This post was originally published March 2018. Photos and recipe have been updated!
Soup is one of those foods that is so underrated as the weather gets warmer but makes a delicious meal year-round (hello, corn chowder in the Summer!). Not only can this soup recipe be made all year round, has all the right seasonings, and is so nutritious and healthy, but most importantly, SO DARN GOOD. When a recipe is healthy AND tastes good, I’m all about it.
What’s great about this soup recipe is it’s so versatile. Add some spinach for a little extra health boost, or if you are vegetarian, top with some shredded cheddar cheese! Recipes that don’t require exact measuring are my kinda thing because it allows me to cook with freedom sans all that precision.
Ingredients for Southwestern Soup
- Olive oil
- Onion
- Bell pepper
- Poblano pepper
- Garlic
- Corn
- Black beans
- Diced tomatoes
- Veggie broth
- Green chilies
- Cumin
- Chili powder
- Lime juice
- Salt and pepper
How to make Southwestern soup
- Start by sauteeing the onions, bell pepper, and poblano peppers on medium heat.
- Add garlic and seasonings and stir for a minute.
- Add corn, black beans, green chilies, diced tomatoes, and veggie broth. Increase the heat and bring to a boil.
- Reduce the heat, cover, and let simmer for 20 minutes.
- Add lime juice. Stir, taste, and adjust seasonings if needed!
Storing and freezing tips:
This soup keeps in the fridge for about 1 week.
This soup recipe freezes beautifully! Store in an airtight container or a freezer bag. Soup will keep well up to 3 months
What to pair with vegan southwestern soup
- Cornbread
- Taco Salad
- Tortilla chips
If you tried this vegan southwestern soup, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Check out these other delicious soup recipes!
Creamy Corn Chowder
Vegan Sriracha Chili
Lentil Leek Soup with Mushrooms and Kale
Orzo Lemon Soup with Chickpeas
Vegan Chicken Noodle Soup
Vegan White Bean Chili
Vegan Southwestern Soup
Ingredients
- 1 Tablespoon olive oil
- 1 yellow onion diced
- 1 green bell pepper diced
- 2 poblano peppers diced
- 4 garlic cloves
- 1 Tablespoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1.5 cups frozen corn
- 1 can black beans
- 1 4-ounce can green chilis
- 1 14-ounce can diced tomatoes
- 4 cups vegetable broth
- 1 Tablespoon lime juice
Serving Suggestions:
- cilantro
- avocado
- vegan sour cream
- tortilla chips
Tools:
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, bell pepper, and poblano pepper. Cook until onions are translucent and peppers are softened (about 8-10 minutes).
- Add garlic, chili powder, cumin, salt, and pepper, Stir until combined and fragrant (about 1 minute).
- Add corn, black beans, green chilies, diced tomatoes, and vegetable broth. Stir well and increase the heat to high.
- Once the soup begins to boil, reduce heat to low, cover, and let simmer for 20-25 minutes.
- Remove cover and stir well. Add lime juice, stir, taste and adjust seasonings if needed!
- Remove from heat. Serve with copious amounts of fresh cilantro, avocado, and vegan sour cream!
Video
Notes
Nutrition
Please note this post may contain affiliate links which does not impact the cost to you, but gives me a small commission. Thank you for your support!
I love soups like this, so simple but packed foll of flavour and texture… Delicious!
Thanks, Brian! 🙂
What I hearty healthy recipe this is and I really love the fact that you are using fresh tomatoes which makes it so much better taste wise absolutely lovely recipe good for any day and any season. Thanks for sharing 👍👌
Thanks, Ramona! I think fresh tomatoes taste WAY better than canned!
Another classic soup recipe that has all the delicious flavors that I am always looking for. Thank you for sharing this.
Of course, Melve! SO glad you enjoyed 🙂
Hi, Amanda, I made this soup today. Wow! Soooo good! I had to make 2 substitutions, since I couldn’t make a trip to the grocery store. I used 1/2 teaspoon of garlic powder instead of fresh garlic, and about 7 ounces of organic tomato sauce instead of fresh tomatoes. Still Turned out to be a lovely, hardy soup. I will freeze some and eat the rest over the next 3 days. I am staying in due to the covid19 pandemic. This soup brought great joy to me today. Thank you, Amanda!
I’m so happy to hear that! Sounds like you made some great modifications too 🙂
Excellent thanks very much! We aren’t vegan just vegetarians trying to cut back on the carbs and this really hit the spot…. (added some vegetarian sausage, celery, and mushrooms just because we had them already and crushed red pepper for heat)
Sounds delicious! Glad you enjoyed, Joe!