Vegan Southwestern Soup

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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Yield: 4 people

Vegan Southwestern Soup

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This speedy vegan Southwestern soup is full of end-of-summer goodies - tomatoes, peppers, corn, and beans. It makes a great healthy weeknight meal.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 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

Instructions

1. 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.
2. Add the cumin and sauté until fragrant.
3. 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.
4. Reduce the heat to low-medium, cover with a lid, and simmer for fifteen-twenty minutes, or until the carrots are tender.
5. Spice to taste with the salt, pepper, and chili. Add the cilantro and serve with desired toppings.