South of the Border Vegetable Soup
Dive into a bowl of vibrant, flavor-packed goodness with this South of the Border Vegetable Soup! This hearty and healthy recipe brings together a medley of fresh veggies like zucchini, red bell pepper, and corn, perfectly complemented by smoky fire-roasted tomatoes and protein-rich black beans. Infused with bold spices like cumin, chili powder, and smoked paprika, this soup delivers a warm and zesty kick with every spoonful. A touch of fresh cilantro and a squeeze of lime juice brighten the dish, while optional avocado slices add a creamy finish. Easy to prepare in just under an hour, this plant-based soup is perfect for cozy weeknight dinners or meal prep. Whether you're craving a comforting vegan meal or looking for a flavorful Mexican-inspired recipe, this soup is sure to satisfy!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 whole garlic cloves, minced
- 1 medium jalapeño, seeded and finely chopped
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup fresh or frozen corn kernels
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, juiced
- 1 medium avocado, sliced (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and chopped jalapeño, and sauté for an additional 1-2 minutes until fragrant.
Add the diced red bell pepper, zucchini, and corn kernels to the pot. Cook for 5 minutes, stirring frequently.
Pour in the canned black beans, fire-roasted diced tomatoes (with their juices), and vegetable broth.
Stir in the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Mix well to combine.
Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 20 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
Remove the pot from heat and stir in the fresh cilantro and lime juice.
Taste and adjust seasoning, adding more salt or lime juice if desired.
Serve hot, garnished with sliced avocado if desired.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6524 mg | 284% | |
| Total Carbohydrate | 232.5 g | 85% | |
| Dietary Fiber | 72.0 g | 257% | |
| Total Sugars | 52.0 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 6010 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
