Vegan Southwest Veggie Bean Soup

This recipe… you guys, it’s to die for. Honestly. It’s one of our absolute favourites. We once made it three times in the same week, no joke! It’s absolutely delicious, and really adaptable too. You can use all sorts of toppings to mix things up, keeping the meal fresh and not boring. And you can make it as spicy (or not) as you like. You can also add quinoa or rice to bulk it up, making it more filling too. It will suit your purposes, whatever they are!

You can also use either black beans or kidney beans in this recipe. We tend to use kidney beans, because black beans are pretty hard to find here in Hungary. We also use these smaller, multi-coloured peppers that are really popular here, instead of bell peppers, but use whatever you like. Just as long as it’s that crisp, fresh, mildly peppery flavour in whatever pepper you choose. I also highly recommend using all fresh ingredients and cooking your own beans. I did include canned food equivalents below, but the recipe tastes so much better with all fresh food. So if you can pull that off, do so… You won’t regret it! This recipe does require a good bit of chopping too, but it’s totally worth it. So let’s get to it!

Aren’t vegetables pretty?

  • 3 tablespoons olive oil
  • 2 red onions, diced
  • 3 garlic cloves, minced
  • optional: ½ jalapeño, finely chopped
  • 2 teaspoons himalayan salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 3 carrots, chopped
  • 2 bell peppers, chopped
  • 4 teaspoons ground cumin
  • 1 teaspoon mild chili powder (nothing too crazy hot here), or to taste
  • ¼ teaspoon red pepper flakes, or to taste
  • 3 large tomatoes, diced (or: use one 15oz. can diced tomatoes)
  • 1 & ½ cups of frozen corn (or: use one 15oz. can, drained and rinsed)
  • 4 cups of cooked kidney beans or black beans, (or: use three 15oz. cans, rinsed and drained)
  • optional: 1 cup uncooked quinoa or rice
  • 6 cups vegetable broth
  • 2 teaspoons dried cilantro
  • Topping ideas: juiced lime, fresh cilantro leaves, jalapeño, avocado slices, crumbled tortilla chips, & vegan sour cream.

Cumin, Red Pepper flakes, & Chili powder

  • Heat the oil in a large soup pot on medium heat.
  • Add the onions and garlic, stirring and cooking until the onions are translucent.
  • Add in the jalapeño (optional), carrots, bell pepper, cumin, chili powder, and red pepper flakes. Stir frequently until the vegetable are beginning to soften, cooking for about 10-15 minutes.
Cooking veggies until they start to soften…
  • Add the corn, tomatoes, broth, the optional rice or quinoa, and only half of the beans, bringing to a gentle boil over medium-high heat. Then immediately reduce the heat to a stable simmer.
  • Take the other half of the beans and place them into a blender with one cup of water, blending until smooth. Once finished blending, pour it into the soup pot stirring to mix it throughout.
  • Cook until all of the beans and vegetables are soft, for around 30-45 minutes. Add the dried cilantro when there’s about 15 minutes left of cooking.
  • Serve with any desired toppings: lime juice, fresh cilantro leaves, jalapeño, avocado slices, crumbled tortilla chips, & Vegan sour cream.
  • Serves 4-6 people.
  • This recipe also makes a great freezer meal!


Author: helen.wildrose

Christian • Herbalist • Writer • INFJ

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