This vegan southwestern soup is a real hit! Vegetables, beans, and spices all cooked in a fresh tomato broth and topped with tortilla strips and cilantro! This soup recipe is so easy to prepare and you can eat leftovers for the week. Pair with warm cornbread for a delicious plant-based meal!
Soups are some of my favorite dinner recipes. They are warm, comforting, and healthy. Load as many vegetables as you’d like and throw in some beans for a lean source of protein. This vegan southwestern soup is naturally gluten-free and holds plenty of vegetable servings – yes, please!
Soup is one of those foods that is so underrated as the weather gets warmer but makes a delicious meal year round. 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.
This soup recipe calls for fresh tomatoes to make the broth. Simply add to food processor and give it a whirl, you have a fresh tomato base to add to your soup! If tomatoes are not in season, or you simply do not own a food processor, you can substitute with two 8 ounce cans of diced tomatoes.
Did I not mention how easy this soup is to make? Well, it’s almost as basic as throwing everything in a pot and letting it simmer. The most time-consuming part is cutting your vegetables. It’s a great recipe to make on a Sunday to have throughout the week. It gives you a healthy meal, already made and ready to be eaten!
There’s really no excuse not to make this recipe, my friends.
But it wouldn’t be a complete meal with a side of cornbread! Eating soup makes more room for carbs, right?
This vegan southwestern soup is so nutritious yet as comforting as cuddling up with a blanket watching Netflix. So grab your ingredients, get a good show to binge watch, and “indulge” in this comfort recipe!
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!
Vegan Southwestern SoupPrint Recipe Pin Recipe
- 1 Tablespoon olive oil
- 4 garlic cloves
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 4 large tomatoes quartered (about 8 cups)
- 1 cup water
- 4 cups vegetable broth
- 1 4 oz can green chilis
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 can black beans
- 1 Tablespoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- cilantro and tortilla strips for garnish (optional)
- In a large stockpot, heat olive oil over medium heat. Add garlic, onion, and pepper and cook until onions are translucent
- In a food processor, add tomatoes and water. Blend until desired consistency is reached. I like mine to have small chunks of tomatoes!
- Add tomato broth, vegetable broth, green chilis, green beans, corn, black beans, and seasonings to stockpot. Stir well and turn the heat up to high.
- Once soup begins to boil, reduce heat to low-medium, place lid on, and let simmer for 20-25 minutes.
- Remove from heat. Serve with fresh cilantro, tortilla strips, and cornbread!
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