This Southwestern mixed vegetable soup is a one-pot snapshot of the border pantry — tomatillos, corn, black beans, and potato simmered with cumin and a whisper of chipotle. It's hearty enough for dinner and comes together in about 40 minutes.
A Vibrant, One-Pot Wonder
Craving a soup that’s both deeply comforting and bursting with zesty flavor? This Southwestern Mixed Vegetable Soup is your answer! It’s a colorful, hearty bowl that’s incredibly easy to customize to your exact taste. Whether you like it fiery hot with a smoky chipotle kick or mild and mellow, this recipe is a fantastic base for a truly satisfying meal. It’s the perfect way to use up fresh veggies and warm up from the inside out, all in under an hour!
Ingredients
• MAKES: 4 servingsTIME: 40 minutes
• 2 tablespoons (30 ml / 1 fl oz) neutral oil, like grapeseed or corn
• 1 large onion, roughly chopped
• 1 tablespoon (15 ml / 0.5 fl oz) / 3 cloves minced garlic
• 1 dried chipotle chile (optional, for heat)
• 1 tablespoon (15 ml / 0.5 fl oz) ground cumin
• 1 tablespoon (15 ml / 0.5 fl oz) fresh oregano or epazote leaves
• Salt and freshly ground black pepper, to taste
• 1 large potato, peeled and roughly chopped
• 1 cup / 150g (5.3 oz) corn kernels, fresh or frozen
• 1 cup / 170g (6 oz) cooked black beans, rinsed and drained
• 3 tomatillos, husked and chopped
• 1 medium tomato, cored and roughly chopped
• 1 medium zucchini or summer squash, chopped
• 6 cups (1440 ml) / 1.4 L vegetable stock or water
• 1/4 cup / 15g (0.53 oz) chopped fresh cilantro leaves, for garnish
Instructions
1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until it begins to brown, about 10 minutes. Stir in the garlic, optional chipotle, cumin, oregano, salt, and pepper, and cook for 30 seconds until fragrant.
2. Add the potato, corn, black beans, tomatillos, tomato, and zucchini. Stir for a minute until all the vegetables are coated and shiny.
3. Pour in the vegetable stock, bring to a boil, then reduce the heat to a gentle simmer. Cook, partially covered, for 15-20 minutes, or until the vegetables are very tender, especially the potato.
4. Remove the chipotle chile if used. Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle into bowls and garnish generously with fresh cilantro to serve.
Nutritional Information
• Serving Size: 1 bowl (approx. 2 cups / 480 ml)
• Calories: 280 kcal
• Protein: 9g
• Fiber: 10g
• This soup is naturally vegan, gluten-free, and packed with plant-based fiber, Vitamin C, and antioxidants.
Pro Tips
• Pro-Tips for the Best Veggie Soup
• For a creamier texture, blend 1-2 cups (480 ml) of the finished soup and stir it back into the pot.
• Add a few strips of roasted poblano pepper along with the other vegetables for an extra layer of smoky flavor.
• For a cool and creamy contrast, top each bowl with sliced avocado and a squeeze of fresh lime juice.
• Make it a more substantial meal by serving over a scoop of cooked brown rice or quinoa.
FAQ
Q: How can I add more plant-based protein to this soup
A: This soup already provides 9g (0.32 oz) of protein per serving from black beans. To easily increase the protein content, you can add a cup of cooked quinoa, lentils, or chickpeas along with the other vegetables. Serving it over a scoop of brown rice or quinoa, as suggested in the pro-tips, will also add a protein boost.
Q: Can I use different vegetables in this recipe
A: Absolutely! This recipe is very forgiving. Feel free to substitute or add vegetables like bell peppers, carrots, sweet potatoes, or celery. Keep in mind that harder vegetables like carrots and sweet potatoes may require a few extra minutes of simmering to become fully tender.
Q: How do I store leftover southwestern vegetable soup
A: This soup is perfect for meal prep. Allow the soup to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 5 days. The flavors often become even richer the next day. Reheat gently on the stovetop or in the microwave.
Q: Is there a way to make this soup creamy without dairy
A: Yes, you can easily create a creamy texture without any dairy. As mentioned in the pro-tips, simply transfer 1-2 cups (480 ml) of the finished soup to a blender and blend until smooth. Pour the blended portion back into the pot and stir to combine. This uses the potatoes and vegetables to naturally thicken the soup.
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Southwestern Mixed Vegetable Soup
Ingredients
Method
- Heat the oil in a large saucepan or Dutch oven over medium heat.
- Add the onion and cook, stirring occasionally, until it begins to brown, about 10 minutes.
- Stir in the garlic, optional chipotle, cumin, oregano, salt, and pepper, and cook for 30 seconds until fragrant.
- Add the potato, corn, black beans, tomatillos, tomato, and zucchini.
- Stir for a minute until all the vegetables are coated and shiny.
- Pour in the vegetable stock, bring to a boil, then reduce the heat to a gentle simmer.
- Cook, partially covered, for 15-20 minutes, or until the vegetables are very tender, especially the potato.
- Remove the chipotle chile if used.
- Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle into bowls and garnish generously with fresh cilantro to serve.
- Add a few strips of roasted poblano pepper along with the other vegetables for an extra layer of smoky flavor.
