Vegan Southwestern Soup

AuthorLeah ClapperCategory, , , DifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins

Ingredients

 ½ cup onion, diced small (about 1/2 a medium sized onion)
 1 clove garlic, minced
 1 cup brown rice, uncooked
 4 cups vegetable broth
 1 cup water
 1 tsp chile powder
 ½ tsp cumin
 ½ tsp paprika
 1 cup carrots, sliced
 1 15oz can black beans
 1 15oz can sweet corn
 2 large handfuls spinach
 salt and pepper to taste

Directions

1

Heat a drizzle of olive oil in a saucepan over medium/high heat. Add onions and saute until nearly translucent, about 3-5 minutes.

2

Add minced garlic and saute for about one more minute, until fragrant.

3

Add brown rice, vegetable broth, water, carrots and spices.

4

Turn heat to low, cover, and let simmer for 35-40 minutes.

5

Add beans, corn, and spinach. Cook for 5-10 more minutes, until everything is warm and tender.

6

Remove from heat and serve. Garnish with cilantro and add salt and pepper to taste.

Ingredients

 ½ cup onion, diced small (about 1/2 a medium sized onion)
 1 clove garlic, minced
 1 cup brown rice, uncooked
 4 cups vegetable broth
 1 cup water
 1 tsp chile powder
 ½ tsp cumin
 ½ tsp paprika
 1 cup carrots, sliced
 1 15oz can black beans
 1 15oz can sweet corn
 2 large handfuls spinach
 salt and pepper to taste

Directions

1

Heat a drizzle of olive oil in a saucepan over medium/high heat. Add onions and saute until nearly translucent, about 3-5 minutes.

2

Add minced garlic and saute for about one more minute, until fragrant.

3

Add brown rice, vegetable broth, water, carrots and spices.

4

Turn heat to low, cover, and let simmer for 35-40 minutes.

5

Add beans, corn, and spinach. Cook for 5-10 more minutes, until everything is warm and tender.

6

Remove from heat and serve. Garnish with cilantro and add salt and pepper to taste.

Notes

Vegan Southwestern Soup


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