While my new content schedule will be officially running next week, in the interest of getting you all set up for food prep this weekend, I obviously had to get you this recipe! While you’re prepping other items for the week (like baking sweet potatoes & roasting veggies in the oven and hard boiling eggs) you can make this big batch of vegan southwest soup with bold and zesty flavors.
Large-Batch Vegan Southwest Soup
The great thing about this soup recipe is it’ll carry you through at least two meals for a family of four and plenty more if there are less people in your house. Plus, it’s vegan and gluten-free, so it’s perfect when you’re feeding a crowd with various dietary needs.
You can always double the recipe to freeze some for another week, too! Whether fridge or freezer, I like to store my soups in 2 Cup sized glass Pyrex containers so they’re already portioned out to send to work with Tim or heat up quickly while I’m working from home.
While the whole grain rice and beans together provide sufficient protein, I do recommend boosting it with some nutritional yeast when you serve it if you’re dairy free, and some sharp cheddar if you’re a dairy eater. For a sour cream-like taste, add a dollop of Greek style almond yogurt or actual Greek yogurt, too. I like to throw some avocado on top sometimes as well!
If you’re an athlete and require more energy, you can obviously just listen to your body and have a bigger portion or, pair with some bean chips (I like Beanfields!) for another protein boost and some crunch.
Want some other warming winter recipes like this?
- Try my spicy 3 bean & sweet potato chili (it has a slow cooker option!)
- Whip up this creamy red lentil and pepper chili.
- Enjoy this hearty vegetable and bulgur soup.
- Try this potato, leek & kale soup with a protein boost option.
Vegan Southwest Soup
- 2 tbsp avocado oil
- 3 cloves garlic minced
- 2 jalapeños minced
- 1 medium onion diced
- 1 large or 2 small carrots diced
- 1 large or 2 small celery stalks diced
- 1 quart vegetable broth (+ 2 cups if you prefer a broth soup)
- 1 15 oz can diced tomatoes
- 1 4 oz can green chiles
- 1 cup short grain brown rice
- 1-2 cans black beans rinsed and drained
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp cumin
- cilantro to garnish
- To a large stockpot, add avocado oil over low-medium heat. Add the garlic and jalapeños and stir, letting cook about 1 minute.
- Add the onions, carrot and celery, stir and cover, letting cook 3-5 minutes.
- Pour in the vegetable broth, diced tomatoes and green chilis and bring to a boil.
- Add the rice and let cook approximately 15 minutes before adding black beans and seasonings. Cook an additional 5 minutes, or longer depending on rice cooking instructions.
- Let cool and serve or store in refrigerator or freezer.