Spicy Southwestern Vegetable Soup
Warm up with a hearty and vibrant bowl of Spicy Southwestern Vegetable Soup, a delicious one-pot recipe bursting with bold flavors and nourishing ingredients. This vegetarian soup is made with a colorful medley of diced bell peppers, zucchini, black beans, sweet corn, and fire-roasted tomatoes, all simmered in a richly seasoned broth featuring cumin, smoked paprika, and chili powder for just the right amount of heat. A hint of fresh lime juice and a sprinkle of cilantro add a zesty, refreshing finish. Perfect for weeknight dinners, meal prep, or cozy gatherings, this savory soup is ready in under 45 minutes and can be customized to your heat preference by adjusting the jalapeño. Serve it with crusty bread or tortilla chips for a satisfying meal everyone will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 4 cloves garlic (minced)
- 1 jalapeño (minced and deseeded for less heat, optional)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 14.5 ounces canned diced tomatoes (with juices)
- 15 ounces canned black beans (drained and rinsed)
- 15 ounces canned corn (drained)
- 6 cups vegetable broth
- 1 medium zucchini (diced)
- 2 tablespoons lime juice (fresh)
- 2 tablespoons fresh cilantro (chopped)
- 1 pinch salt (to taste)
- 1 pinch black pepper (to taste)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red bell pepper, and green bell pepper, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and jalapeño, and cook for 1 minute until fragrant.
Sprinkle in the cumin, smoked paprika, and chili powder, stirring to coat the vegetables evenly with the spices.
Add the canned diced tomatoes (with their juices), black beans, corn, and vegetable broth to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 10 minutes to blend the flavors.
Stir in the diced zucchini and continue simmering for another 10 minutes until the zucchini is tender.
Remove the pot from heat and stir in the fresh lime juice and chopped cilantro.
Taste and adjust the seasoning with salt and black pepper, as needed.
Serve hot, optionally garnished with additional cilantro, lime wedges, or a dollop of sour cream for extra richness.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6582 mg | 286% | |
| Total Carbohydrate | 301.6 g | 110% | |
| Dietary Fiber | 66.8 g | 239% | |
| Total Sugars | 73.5 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 6416 mg | 137% | |
*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.
