Spicy Vegan Southwestern Soup

There is nothing better than a warm bowl of soup after a long cold, dreary winter day. Not that bland stuff that comes from a can but, a hearty homemade soup. This spicy vegan southwestern soup is just that a hearty, easy to make homemade soup to enjoy during those cold winter nights. I have been making this soup at least once a week for the last couple of months because of how unusually cold this winter has been.  On days when I have to leave my warm home to run errands, I look forward to returning home to enjoy a warm bowl of soup.

Not only is this soup comforting but, it’s also hearty and easy to make. It’s a soup that can be served on its own without any sides. The brown rice gives it a thickness that reminds me of chili. It’s a soup that doesn’t require a lot of time to make and can be easily adapted to a slow cooker. Typically for lunch, I will have a wrap and a salad. With it being so cold as of lately I have been eating soup instead of a salad. To avoid having canned soup I’ve been preparing large batches of soup and reheating it throughout the week.

This soup can be on the bit on the spicy side but, the heat level can be easily adjusted by omitting or reducing the amount of cayenne pepper and red pepper flakes and removing the seeds and ribs from the jalapeño. I enjoy more of a mild spice level when it comes to spicy foods so when preparing this soup I remove the seeds and ribs from the jalapeño and only add a pinch of cayenne pepper and omit red pepper flakes. This way I can really taste the flavor of the soup without feeling like my mouth is on fire.

Spicy Vegan Southwestern Soup

Ingredients

• 1 TBSP Extra Virgin Olive Oil
• 1 Onion, chopped
• 2 Cloves of Garlic, minced
• 1 Jalapeño, chopped finely
• 1 Carrot, chopped
• 2 Bell Peppers, chopped (any color)
• 1 3/4 Cup Frozen Corn
• 15 oz. Can of Black Beans, drained and rinsed
• 1/2 Cup Instant Brown Rice
• 6 Cups of Vegetable Broth
• 1/2 cup Cilantro, Chopped
• 4 tsp Cumin
• 2 tsp Chili Powder
• 1 tsp Paprika
• 1/2 tsp Oregano, dried
• 1/4 Cayenne Pepper (optional)
• Salt and Black Pepper
• Juice of 1 Lime

Instructions

1. Heat 1 TBSP of extra virgin olive oil in a soup pot over medium heat. Stir in the onions and garlic with a pinch of salt and pepper. Cook, stirring occasionally until the onions are translucent.
2. Stir in jalapeño, carrot, bell pepper, and spices. Cook until vegetables are soft, about 5-10 minutes.
3. Pour in the black beans, corn, brown rice, and vegetable broth. Then bring to a slow boil over medium-high heat then reduce to a gentle simmer.
4. Cook for about 20-30 minutes. The brown rice should be soft and the broth is full of flavor. Stir in lime juice and cilantro and taste test to see if it needs more salt and pepper. Adjust accordingly.
5. Lastly, enjoy and serve with your favorite toppings.

Notes:

• To make the soup less spicy omit the cayenne pepper, and remove the ribs and seeds from the jalapeño before chopping.
• Topping suggestions: crushed tortilla chips, avocado, cilantro, or dairy-free sour cream.

Related post: Vegan Instant-Pot Black Bean Soup

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