Vegan Southwest Soup

southwest vegtarian pantry soup

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This cozy vegan southwest soup is flavorful, filling and nutrient rich. Perfect whether you need a little comfort food in the winter or are fighting a cold, you can prep in advance and freeze for when you need it. While  prepping other items for the week – like baking sweet potatoes and roasting veggies in the oven – you can make this big batch with these bold and zesty flavors.
vegan southwest soup

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.

Topping Suggestions

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 add more protein by sprinkling in nutritional yeast, snacking with bean tortilla chips on the side(I like Beanfields!), or using a higher protein grain like farro.
zesty southwest bean and corn soup
For more warming winter recipes, try:

plant-based southwest soup

plant based soup

Vegan Southwest Soup

This bold and zesty southwest soup is a hearty one-pot vegan meal that feeds a crowd!
Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course, Soup
Cuisine American, Mexican
Servings 8 people


  • 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 cup frozen corn
  • 1 cup frozen chopped spinach
  • 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.
  • Stir in the frozen corn and spinach, turn off the heat, cover and serve or store after 5 minutes.
Keyword vegan southwest soup
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Recipe Rating

    1. Yes, absolutely! I recommend storing in the 2 cup pyrex glass containers so it’s portioned out. Easily will heat in the microwave or can thaw overnight in the fridge and add to a small pot on the stove.