This speedy vegan Southwestern soup is full of end-of-summer goodies – tomatoes, peppers, corn, and beans. It makes a great healthy weeknight meal.
It’s been extra chilly and damp here lately. By the end of June it’s usually stinking hot and I just want to eat salad every day. Let’s have soup instead!
This vegan southwestern style soup is cozy without being heavy. I made mine un-vegan by adding dairy cheese and greek yoghurt, but you could easily use Daiya and a vegan version of sour cream if you want that extra creaminess.
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- 1 teaspoon olive oil
- 1 large yellow onion, diced
- 2 cloves minced garlic
- 1 regular can diced tomatoes or five tomatoes
- 1 medium zucchini, diced
- 1 bell pepper, diced
- 2 carrots, diced
- 1 540 ml can black beans, or two cups cooked black beans
- 3/4 cup frozen corn
- 2 cups vegetable stock
- 2 tablespoons cumin
- salt, pepper, and chili pepper to taste
- 1/4 cup fresh cilantro, finely chopped
- To top: green onion, lime juice, cheese, and sour cream/yoghurt
- Heat the olive oil over medium heat in a large pot. Add the onion and cook until translucent, then add the garlic. You don't really want to brown the garlic.
- Add the cumin and sauté until fragrant.
- Add the carrot, pepper, and zucchini, and cook for a couple of minutes, reducing the heat if necessary, before adding the tomatoes, corn, beans, and vegetable stock.
- Reduce the heat to low-medium, cover with a lid, and simmer for fifteen-twenty minutes, or until the carrots are tender.
- Spice to taste with the salt, pepper, and chili. Add the cilantro and serve with desired toppings.