Southwestern Soup
This Southwestern Soup recipe is full of veggies, packed with flavor and requires no “hard-to-find” ingredients.
Easy Weeknight Meal
This simple Vegan Southwestern Soup is chocked full of yummy ingredients. With beans, sweet corn, and delicious veggies, and satisfying flavors, this soup is sure to be a hit at your next family dinner. Since this soup has simple ingredients and takes only 40 minutes from start to finish, it is a great choice for dinner on a busy weeknight. This hearty soup is packed with protein, fiber, and flavors that make you feel all warm and toasty. Go ahead and whip up a batch of this soup and enjoy it for several days.
This Southwestern Soup Recipe Is:
- Full of flavor.
- Perfect for leftovers.
- Plant-based and vegan-friendly.
- Great for busy weeknights.
- Easy to make and perfect to share!
The Ingredients and Substitutes
For this recipe you will need:
- Neutral Oil: 1 tablespoon (vegetable, canola, etc.) Can substitute with ¼ cup of water.
- Onion: 1 small, diced (yellow or red onion is best)
- Bell Pepper: 1 small red or green, diced.
- Garlic: 3 cloves, diced
- Water: 7 cups
- Vegetable Bouillon: 2-3 cubes (see method for more info)
- Black Beans: 1 can (15 ounce), drained. (You can use any kind of bean)
- Cannellini Beans: 1 can (15 ounce), drained. (You can use any kind of bean)
- Diced Tomatoes: 1 can (14.5 ounce), (do not drain. Keep the tomatoes in their juice)
- Corn: 1 can (15.25 ounce), drained. (Substitute with fresh, frozen, fire-roasted, etc)
- Cumin: ½ tablespoon, ground
- Vegan Cheddar Shreds: ½ cup, (optional)
- Avocado: 1 large, diced (optional)
- Hot Sauce: (optional)
- Tortilla Chips: for garnish (optional)
How to Make Southwestern Soup?
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
- Heat the oil (or water) in a large pot over medium heat. Add the onion, bell pepper and garlic, and sauté for 5 minutes or until the onion becomes tender and translucent.
- Add the water and bouillon cubes, beans, diced tomatoes in their juices, corn kernels, ground cumin, and vegan cheddar shreds (if using). Bring to a boil.
- Boil until the vegetables become tender, about 10 minutes.
- Remove from heat, serve, and garnish with diced avocado, hot sauce, and tortilla chips (if using).
What Should I Serve with Southwestern Soup?
Southwestern Soup pairs perfectly with cornbread! Give my Skillet Cornbread or Vegan Buttery Cornbread a try.
One great thing about this Southwestern Soup is that the topping choices are endless! Add your favorite soup toppings like avocado, cheese, or scallions. If serving this as a family dinner, consider having a bunch of toppings on the table for people to add into their soup to make it just the way they like it!
Stir in some cooked rice or quinoa before serving to make this soup even more substantial and nutrient-packed!
FAQs
What can I use instead of bullion cubes?
You can always use your favorite kind of vegetable/vegan broth instead of the bouillon cubes!
How should I store leftovers?
Leftover Southwestern Soup will keep well in a sealed container in the fridge for about 3 days.
Can I make this southwestern soup in a pressure cooker?
Yes! Add your ingredients and set for 30 minutes or use the pressure cooker “Soup/Stew” setting.
More VEGAN Soup Recipes You’ll Love
- Spicy Carrot Soup
- Pasta, Bean & Tomato Soup
- Hearty Kale & Bean Soup
- Frontier Soups™ Southwestern Chickpea Soup
Photos by Alfonso Revilla
Southwestern Soup
Ingredients
- 1 Tablespoon of neutral oil (vegetable, canola, etc.), or ¼ cup of water
- 1 small yellow or red onion, diced
- 1 small red or green bell pepper, diced
- 1 medium zucchini, diced
- 3 garlic cloves, diced
- 7 cups of water
- 2-3 cubes of vegetable bouillon (see method)
- 15 ounces of black beans (or any kind of bean), drained
- 15 ounces of cannellini beans (or any kind of bean), drained
- 14.5 ounces of diced tomatoes, in their juices
- 15.25 ounces of corn kernels, drained
- ½ Tablespoon of ground cumin
- ½ cup of vegan cheddar shreds (optional)
- 1 large avocado, diced (optional)
- Hot sauce (optional)
- Tortilla chips, for garnish (optional)
Instructions
- In a large pot over medium heat, heat the oil (or water). Add the onion, bell pepper, zucchini, and garlic, and sauté for 5 minutes or until the onion becomes tender and translucent.
- Add the water and bouillon cubes, beans, diced tomatoes in their juices, corn kernels, ground cumin, and vegan cheddar shreds (if using). Bring to a boil.
- Boil until the vegetables become tender, about 10 minutes.
- Remove from heat, serve, and garnish with diced avocado, hot sauce, and tortilla chips (if using).
Notes
- Use ready-made broth instead of bouillon cubes.
- The soup will stay fresh in the fridge for about 3 days.
- You can also cook this in an Instant Pot for 30 minutes.
Nutrition
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About Toni
Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
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