Amy’s Southwestern Vegetable Soup Copycat Recipe Guide

When the chilly winds blow and you crave something comforting yet packed with vibrant flavors, nothing quite hits the spot like a hearty bowl of Amy’s Southwestern Vegetable Soup. This copycat recipe captures all the warmth and zest of the original, blending wholesome vegetables with smoky spices and a touch of southwestern flair.

Perfect for cozy dinners or meal prepping for the week, this soup is not only delicious but also incredibly nutritious and easy to make.

Whether you’re a seasoned cook or a kitchen newbie, this recipe will guide you through every step to recreate Amy’s famous soup right at home. From the tender beans to the fresh corn and the smoky chipotle undertones, it’s a flavorful experience that celebrates vegetables in their best form.

Plus, it’s vegan-friendly and customizable, making it a fantastic option for anyone looking to enjoy a wholesome, satisfying meal.

Why You’ll Love This Recipe

This Southwestern vegetable soup is a perfect blend of comfort and nutrition. It’s loaded with colorful vegetables, fiber-rich beans, and bold spices that provide deep flavor without excess calories.

It’s naturally vegan and gluten-free, making it suitable for a range of dietary preferences.

The soup is incredibly versatile — you can easily swap out veggies based on what’s in season or what you have on hand. It’s also excellent for batch cooking and freezes beautifully for future meals.

Plus, the smoky, slightly spicy flavor profile means every spoonful is a delightful adventure.

If you enjoy recipes like this, be sure to check out our Vegetarian Mexican Soup Recipes That Warm Your Soul for more ideas that celebrate southwestern flavors!

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 large carrot, diced
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, with juice
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle chili powder (adjust to taste)
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped for garnish
• Optional toppings: diced avocado, vegan sour cream, tortilla strips

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon or heatproof spatula
• Measuring spoons and cups
• Can opener
• Ladle for serving

Instructions

1. Heat the olive oil in your large pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until soft and translucent.
2. Add the garlic, carrot, and red bell pepper to the pot. Cook for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the spices: cumin, smoked paprika, chipotle chili powder, and oregano. Cook for 1 minute to toast the spices and release their aromas.
4. Add the canned diced tomatoes with their juices, corn kernels, black beans, kidney beans, and vegetable broth. Stir everything together.
5. Bring the soup to a boil, then reduce heat to low and let it simmer uncovered for 25-30 minutes. This allows the flavors to meld beautifully.
6. Season with salt and black pepper to taste. Adjust the chili powder or add a pinch of cayenne if you want more heat.
7. Remove from heat and stir in fresh lime juice for a bright, zesty finish.
8. Ladle the soup into bowls and garnish with freshly chopped cilantro. Add optional toppings like diced avocado, vegan sour cream, or crispy tortilla strips if desired.

Tips & Variations

For a smokier flavor, consider adding a chipotle pepper in adobo sauce or a dash of liquid smoke.

If you prefer a thicker soup, mash a portion of the beans after cooking or add a handful of quinoa or small pasta during the last 10 minutes of simmering.

You can substitute black beans with pinto or cannellini beans depending on your preference. For extra veggies, toss in zucchini or chopped spinach during the last 5 minutes of cooking.

To make this soup in a slow cooker, follow steps 1-3 on the stovetop, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

For those interested in homemade spice blends, check out our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to elevate your soup’s flavor!

Nutrition Facts

Serving Suggestions

This Southwestern vegetable soup is satisfying on its own but pairs beautifully with a variety of sides to round out your meal. Serve it alongside warm, crusty bread or soft corn tortillas for dipping.

For a heartier meal, top with sliced avocado and a dollop of vegan sour cream or cashew cream. A sprinkle of shredded vegan cheese or some fresh jalapeño slices adds a delightful kick.

Try pairing it with a fresh green salad or a simple quinoa bowl to add texture and balance.

If you love exploring new recipes, don’t miss our A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals for more wholesome meal ideas.

Conclusion

Recreating Amy’s Southwestern Vegetable Soup at home is an absolute joy, delivering a nutritious, flavorful, and comforting meal that’s perfect year-round. This copycat recipe is simple to make, packed with wholesome ingredients, and offers a delicious way to enjoy a variety of vegetables and beans with the bold, smoky flavors that define southwestern cuisine.

Whether you’re cooking for yourself, your family, or entertaining friends, this soup is sure to impress. It’s flexible, allowing you to adapt it to your taste preferences or dietary needs, and it freezes well, making it a fantastic option for meal prep.

Don’t forget to check out other recipes on our site to keep your kitchen adventures exciting and delicious!

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