Southwestern Veggie Soup
Warm up with a comforting bowl of Southwestern Veggie Soup, a vibrant and hearty recipe brimming with bold Tex-Mex flavors and nutrient-packed vegetables. This one-pot wonder combines tender zucchini, sweet red bell pepper, black beans, and juicy diced tomatoes with green chilies, all simmered in a zesty broth spiced with cumin, chili powder, and smoked paprika. Finished with fresh cilantro and a squeeze of lime, it’s the perfect balance of smoky, tangy, and savory. Ready in just 45 minutes and naturally vegan and gluten-free, this soup makes a wholesome weeknight dinner or meal prep staple for busy days. Whether served as a standalone dish or paired with crusty bread or tortilla chips, Southwestern Veggie Soup is guaranteed to spice up your table!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup frozen corn kernels
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can diced tomatoes with green chilies
- 4 cups vegetable broth
- 2 teaspoons ground cumin
- 1.5 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 whole lime, cut into wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the diced red bell pepper and zucchini to the pot, sautéing for 4-5 minutes until slightly softened.
Stir in the frozen corn, black beans, and diced tomatoes with green chilies.
Pour in the vegetable broth and stir to combine.
Add the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Stir well.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together.
Taste and adjust the seasoning with more salt or spice, if desired.
Remove the soup from heat and stir in the chopped cilantro.
Serve hot with a wedge of lime on the side for squeezing over the soup just before eating.
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5527 mg | 240% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 61.2 g | 219% | |
| Total Sugars | 52.8 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 5186 mg | 110% | |
*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.
