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Southwestern Mixed Vegetable Soup – vegetarian recipe
Stav Kogan

Southwestern Mixed Vegetable Soup

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. It's the perfect way to use up fresh veggies and warm up from
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 serving
Calories: 280
Ingredients Method Nutrition

Ingredients
  

  • 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 (150 g / 5.3 oz) corn kernels, fresh or frozen
  • 1 cup (170 g / 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 (15 g / 0.53 oz) chopped fresh cilantro leaves, for garnish
  • 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.
  • 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.

Method
 

  1. Heat the oil in a large saucepan or Dutch oven over medium heat.
  2. Add the onion and cook, stirring occasionally, until it begins to brown, about 10 minutes.
  3. Stir in the garlic, optional chipotle, cumin, oregano, salt, and pepper, and cook for 30 seconds until fragrant.
  4. Add the potato, corn, black beans, tomatillos, tomato, and zucchini.
  5. Stir for a minute until all the vegetables are coated and shiny.
  6. Pour in the vegetable stock, bring to a boil, then reduce the heat to a gentle simmer.
  7. Cook, partially covered, for 15-20 minutes, or until the vegetables are very tender, especially the potato.
  8. Remove the chipotle chile if used.
  9. Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle into bowls and garnish generously with fresh cilantro to serve.
  10. Add a few strips of roasted poblano pepper along with the other vegetables for an extra layer of smoky flavor.

Nutrition

Calories: 280kcalCarbohydrates: 43gProtein: 9gFat: 8g

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