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 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4people
Ingredients
1teaspoonolive oil
1large yellow oniondiced
2clovesminced garlic
1regular can diced tomatoes or five tomatoes
1medium zucchinidiced
1bell pepperdiced
2carrotsdiced
1 540mlcan black beansor two cups cooked black beans
¾cupfrozen corn
2cupsvegetable stock
2tablespoonscumin
saltpepper, and chili pepper to taste
¼cupfresh cilantrofinely chopped
To top: green onionlime juice, cheese, and sour cream/yoghurt
Instructions
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.