Our vegetarian southwestern soup recipe is gluten free and easy to make. This quick soup recipe is one of our favorite one pot cooking recipes!
Hooray, hooray, spring is finally here! I promise it really is, I quadruple checked my planner, my calendar, my iphone and even consulted with Google. It arrived promptly, with a warm welcome on March 20th. I could not be happier! I was so surprised and so grateful that the chubby little groundhog declared an early spring for all of us. So very sweet of him. I don’t know about you, but I’ve been spending my days lounging in the sun, planting in the garden and watering my flowers. I just can’t get enough of the chirping birds, blue skies and fresh air.
If you live in the northeast, you know by now that I am completely lying – yes? Just flat out, lying to you right through my teeth. That damn beaver was wrong, so very very wrong. It is still freezing cold, which means I haven’t put any of our winter gear away. It also hasn’t stopped raining, which means I haven’t put any of the rain gear away either. And of course I should mention the gale force winds that nearly blow my dog away every time I let her outside.
Instead of breathing in all that fresh air, I have my windows shut tight as I listen to the relentless rain smash against them. The winds are making my entire house shake and shudder and I feel like Dorothy right before the tornado took her away. Everyone inside of my house is absolutely bonkers over the crummy weather. Instead of spring fever, we are all suffering from cabin fever.
Spring is just not happening for us. The weather is terrible and I believe the best thing to do is just cuddle and eat soup. Yes, that’s the plan I’m going with this Spring. It’s how my family has spent every weekend since that impostor hedgehog told me to put away my snow shovel. I’m just cooking our favorite vegetarian southwestern soup, hiding from the rain, and cuddling my kids, because some years – the gopher (or whatever it is) gets it wrong.
VEGETARIAN SOUTHWESTERN SOUP
- 4 cups vegetable stock
- 1 (15 oz) can black beans, rinsed
- 1 (15 oz) can of sweet corn, rinsed
- 1 (15 oz) can petite diced tomatoes
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 small jalapeño, seeds removed and minced
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 black pepper
- salt to taste
- 1 avocado, diced
- Shredded cheddar cheese
- Tortilla chips
Step 1: Sautee minced garlic in olive oil over low heat for 2 minutes.
Step 2: Add the diced tomatoes, rinsed corn and black beans. Diced jalepeno, cumin, cayenne, salt and pepper.
Step 3: Simmer for 20 minutes and serve with garnish of your choosing.