South of the Border Vegetable Soup

Dive into a bowl of vibrant, flavor-packed goodness with this South of the Border Vegetable Soup! This hearty and healthy recipe brings together a medley of fresh veggies like zucchini, red bell pepper, and corn, perfectly complemented by smoky fire-roasted tomatoes and protein-rich black beans. Infused with bold spices like cumin, chili powder, and smoked paprika, this soup delivers a warm and zesty kick with every spoonful. A touch of fresh cilantro and a squeeze of lime juice brighten the dish, while optional avocado slices add a creamy finish. Easy to prepare in just under an hour, this plant-based soup is perfect for cozy weeknight dinners or meal prep. Whether you're craving a comforting vegan meal or looking for a flavorful Mexican-inspired recipe, this soup is sure to satisfy!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 whole garlic cloves, minced
• 1 medium jalapeño, seeded and finely chopped
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup fresh or frozen corn kernels
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned fire-roasted diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 1 medium lime, juiced
• 1 medium avocado, sliced (optional, for garnish)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.

Step 3

Stir in the minced garlic and chopped jalapeño, and sauté for an additional 1-2 minutes until fragrant.

Step 4

Add the diced red bell pepper, zucchini, and corn kernels to the pot. Cook for 5 minutes, stirring frequently.

Step 5

Pour in the canned black beans, fire-roasted diced tomatoes (with their juices), and vegetable broth.

Step 6

Stir in the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Mix well to combine.

Step 7

Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 20 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.

Step 8

Remove the pot from heat and stir in the fresh cilantro and lime juice.

Step 9

Taste and adjust seasoning, adding more salt or lime juice if desired.

Step 10

Serve hot, garnished with sliced avocado if desired.

Nutrition Facts

Serving size	(2677.4g)

Amount per serving	% Daily Value*
Calories	1721.6

Total Fat 72.9g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6524.2mg	0%
Total Carbohydrate 232.5g	0%
Dietary Fiber 72.0g	0%
Total Sugars 52.0g
Protein 61.9g	0%

Vitamin D 0IU	0%
Calcium 523.6mg	0%
Iron 21.5mg	0%
Potassium 6009.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.8%

Protein: 13.5%

Carbs: 50.7%