Southwestern Vegetable Soup

I’m not really sure what makes food Southwestern. I pretty much just call anything that I use corn and black beans in Southwestern. We can pretend this is Southwestern (even if it technically isn’t) ok?

I’ve been making a lot of soups lately. I love how you can make so many different variations.

Justin’s soup requirement: It can be really brothy. He wants it to be thick and packed full of whatever ingredients we’re using.
My soup requirement: I have to be able to pick up different flavors with each bite. I don’t want it to be monotone.

This soup easily hits both. Another great thing is that it used ingredients that I always keep on hand, thanks to our Costco trips. For the broth, I made my own. Store bought broth works just fine though and any flavor will work. This soup is vegetarian and easily adapted to be vegan or to have meat in it. Shredded chicken or pork would taste amazing in here. Just add it towards the end, right before you bring everything to a simmer. Also, make sure you use a really large stockpot. My pot was filled almost to the brim. I usually make a large batch of soup, even though it’s just the two of us. I like leftovers and sometimes I freeze some of it for a quick dinner another night. (I plan to freeze part of this one.)

Southwestern Vegetable Soup

Southwestern Vegetable Soup

Southwestern Vegetable Soup

64 oz broth (rough estimate, since I made my own. You may need more, but you shouldn’t need less)
2 cups rice, cooked to package directions (can be done in advance)
2 cans black beans, drained and rinsed
4 cups corn, canned (drain and rinse) or frozen
2 cans diced tomatoes, don’t drain
2 onions, roughly chopped
4 cloves garlic, minced
4 tbs butter or oil
1/2 cup pickled jalapeno juice (substitute with just under a 1/2 cup of water and a tablespoon or 2 of lemon juice)
3 tablespoons dried cilantro
3-4 tablespoons cumin

In a saute pan over medium-high heat, add the onions and a teaspoon of salt
Once the onions start to release their moisture, add the garlic, butter, jalapeno juice, cilantro and cumin
Cook, stirring frequently for 5-6 minutes — a lot of the liquid will evaporate and all of the flavors will permeate the onions
Add everything to a large stockpot and bring to a simmer over medium-high heat
Serve with cheese (pepperjack is phenomenal!) and sour cream, if desired

Southwestern Vegetable Soup


2 Comments Add yours

  1. nicolerivas says:

    Nice! 🙂 I could go for some of this soup right now.


    1. kallieschaefer says:

      Thanks! It was delicious — comfort food, for sure! I’m excited for leftovers at lunch today. 🙂


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