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 1/4 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)
CannelliniBeans: 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).
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!
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.
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