Southwest Vegetable Soup
Packed with bold flavors and vibrant colors, this Southwest Vegetable Soup is a hearty, nutrient-rich dish that brings the taste of the Southwest to your table. This easy, one-pot recipe features a medley of fresh vegetables like zucchini, bell peppers, and carrots, paired with protein-packed black beans and sweet bursts of corn. Enhanced with warming spices like cumin, chili powder, and smoked paprika, every spoonful is a celebration of zesty, smoky goodness. Ready in just about 40 minutes, this vegan and gluten-free soup is perfect for meal prep or a quick weeknight dinner. Garnish with fresh cilantro and a squeeze of lime for a refreshing finish, and get ready to savor a comforting bowl of flavor-packed deliciousness!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 carrot, diced
- 1 zucchini, diced
- 1 15-ounce can canned black beans, rinsed and drained
- 1 15-ounce can canned diced tomatoes
- 1 cup frozen corn kernels
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 lime, cut into wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced red bell pepper, green bell pepper, and carrot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the ground cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the zucchini, canned black beans, diced tomatoes (with juice), frozen corn, and vegetable broth to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes until all the vegetables are tender.
Taste and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with chopped cilantro if desired. Serve with lime wedges on the side for a bright finishing touch.
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5683 mg | 247% | |
| Total Carbohydrate | 226.9 g | 83% | |
| Dietary Fiber | 63.1 g | 225% | |
| Total Sugars | 59.9 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 582 mg | 45% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 5525 mg | 118% | |
*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.
