Spicy Southwestern Veggie Soup

The Southwestern cuisine is known for its bold flavors and vibrant colors, inspired by the traditional ingredients of the American Southwest region.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 19.

Print Recipe

Medium

Spicy Southwestern Veggie Soup

Cooking Method: Boiling, Simmering Cuisine: Mexican, Tex-Mex Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 teaspoon Olive oil
• 1 medium Onion
• 3 clove Garlic cloves
• 1 medium Red bell pepper
• 1 medium Zucchini
• 1 cup Corn kernels
• 1 cup Black beans
• 1 can Diced tomatoes
• 4 cup Vegetable broth
• 2 teaspoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 tablespoon Lime juice
• 2 tablespoon Fresh cilantro
• 1 medium Avocado
• 0.5 cup Tortilla chips

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until onion is translucent.
2. Add red bell pepper, zucchini, corn kernels, black beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Stir well to combine.
3. Bring the soup to a boil, then reduce heat and let it simmer for about 20 minutes.
4. Stir in lime juice and fresh cilantro.
5. Serve the soup hot, topped with sliced avocado and crushed tortilla chips.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 8g

Protein 10g20%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.