Southwestern Soup
Tex-Mex Inspired Soup
This chunky soup is inspired by all our favorite Tex-Mex ingredients and flavors! This recipe calls for two different kinds of beans, diced tomatoes, corn, and peppers plus the optional addition of vegan cheddar cheese and “the almighty” avocado. What we love the most about this soup is that it uses ingredients we are very likely to have at home even if we didn’t plan to make it in the first place. And, you could easily replace any of the ingredients with the kind you already have in your fridge or pantry. For example, if you don’t have cannellini beans, you could use chickpeas.Avocado on Soup?
I know this might sound strange, but trust us when we say it is a game-changer! I mean, avocado makes everything better, amiright? It especially gives this Southwestern soup a creamy texture and helps bring down the spices a bit. The same happens when you add avocado or guacamole to your plant-based chili. Give it a try and join the avocado-as a-topping game!The Perfect Soup for Sunday’s Batch Cooking
This soup is a perfect recipe to batch cook! When you’re trying to put together a dish that is meal-prepping-friendly, this would be an easy choice. You can double the recipe and save it for the rest of the week. Find some easy variations to stretch it for a few days, like eating with some brown rice on the side since soup tends to thicken when stored. You’ll have a super hearty and protein-packed meal for the whole family. Recommended equipment: Photos by Alfonso RevillaIngredients
- 1 tablespoon of neutral oil (vegetable, canola, etc.), or ¼ cup of water
- 1 small yellow or red onion, diced
- 1 small red or green bell pepper, diced
- 3 garlic cloves, diced
- 7 cups of water
- 2 to 3 vegetable bouillon cubes (see method)
- 1 (15-ounce) can of black beans (or any kind of bean), drained
- 1 (15-ounce) can of cannellini beans (or any kind of bean), drained
- 1 (14.5-ounce) can of diced tomatoes, in their juices
- 1 (15.25-ounce) can of corn kernels, drained
- ½ tablespoon of ground cumin
- ½ cup of vegan cheddar shreds (optional)
- 1 large avocado, diced (optional)
- Hot sauce (optional)
- Tortilla chips, for garnish (optional)
Method
Step 1
In a large pot over medium heat, heat the oil (or water). Add the onion, bell pepper and garlic, and sauté for 5 minutes or until the onion becomes tender and translucent.
Step 2
Add the water and bouillon cubes, beans, diced tomatoes in their juices, corn kernels, ground cumin, and vegan cheddar shreds (if using). Bring to a boil.
Step 3
Boil until the vegetables become tender, about 10 minutes.
Step 4
Remove from heat, serve, and garnish with diced avocado, hot sauce, and tortilla chips (if using).
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