Southwest Vegetable Soup

If you like to meal prep, here goes another hearty plant based soup that is easy to make with fresh ingredients and will likely yield enough to freeze for a later date. Just in time for the chilly weather that leaves us craving that warm bowl of goodness. The jalapeño, cayenne, and red pepper flakes will help clear the sinuses, but feel free to limit or omit those for less spiciness. Enjoy!


  • 4 16oz canned black beans 

  • 1 yellow onion 

  • 1 large sweet potato 

  • 1 jalapeño 

  • 1 head cauliflower 

  • 2 tomatoes 

  • 1 oz tomato paste 

  • 32 oz vegetable broth 

  • 2 tbs chipotle chili powder 

  • 1 tbs smoked paprika 

  • ½ tbs ground coriander 

  • ½ tsp cayenne pepper 

  • ½ tsp red pepper flakes 

  • ½ tbs salt 

  • 2 tbs grape seed oil 

  • Chopped cilantro or chives as desired for toppings


1. Wash and dice all vegetables.

2. Heat grape seed oil in a large pot.

3. Add onion to pot and cook on medium heat for 5 minutes or until translucent.

4. Add jalapeños and cook for 2 minutes.

5. Add all other ingredients, except for the beans, to the pot.

6. Bring to a boil then reduce heat, cover and simmer for 15 minutes, or until sweet potatoes are soft, but not fully cooked through.

7. Add beans to pot and simmer for another 15 minutes. Add spring water if more broth is desired. 

8. Top with your choice of cilantro, green onions, or any other topping of preference.