Vegan Southwestern Soup

Vegan Southwestern Soup

For those times when life gets hectic, make this vegan recipe a go-to.  It’s an ultimate winter comfort meal!  With plenty of protein and healthy carbs from the beans, a hearty chew from the rice, and a strong balance of vegetables, this soup is quite nutritious.  What’s more, it is SO easy to make.  It takes just one pot and only about 5 minutes of prep time.  Just let it simmer while you get whatever your busy life requires done.  Then, you’ve got a delightful southwestern inspired dish to fuel your body and warm your heart, and plenty of leftovers for the next few days.

Oftentimes, I pair it with a side salad or add in a few extra vegetables to incorporate more greens and make it a full meal!  Tossing in some (even frozen) peas and broccoli during the last five minutes of cooking time works great, but feel free to experiment with whatever your heart, and stomach, desires.

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.

Vegan Southwestern Soup

 



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