Vegan Southwestern Soup |

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.
Course Soup
Cuisine Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people


  • 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


  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.