Ingredients
Vegetables
- 1 Onion, chopped
- 1 Green Pepper, chopped
- 1 cup Celery, chopped
- 14.5 oz can Diced Tomatoes (with juice)
- 4.5 oz can Chopped Green Chiles (with juice)
- 14 oz bag Corn (frozen)
Legumes
- 2 cans Black Beans (drained and rinsed)
Liquids and Broth
- 8 oz can Tomato Sauce
- 32 oz Vegetable Broth
Spices and Oils
- 1 Tablespoon Olive Oil
- 1 Tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Onion Powder
Instructions
- Prepare the Vegetables: Chop the onion, green pepper, and celery into small, even pieces to ensure they cook evenly and release their flavors properly into the soup.
- Sauté the Base Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, green pepper, and celery, sautéing for 3-4 minutes until the vegetables become soft and tender, which helps deepen the flavor base of the soup.
- Add Tomato and Spices: Stir in the diced tomatoes with juice, tomato sauce, chopped green chiles with juice, vegetable broth, chili powder, cumin, and onion powder. Bring the mixture to a simmer uncovered and cook for 15 minutes to blend the flavors.
- Add Beans and Corn: Incorporate the rinsed black beans and frozen corn into the pot. Simmer the soup for an additional 5 minutes to heat the beans and corn through, finishing the soup and melding the flavors perfectly.
Notes
- This soup is naturally vegetarian and can be made vegan by ensuring the vegetable broth is vegan-friendly.
- For a spicier kick, add additional green chiles or a pinch of cayenne pepper.
- Use low-sodium vegetable broth to control the sodium content based on dietary preferences.
- Leftovers store well and taste even better the next day after flavors further meld.
- To make it gluten-free, verify that all canned goods do not contain gluten additives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern American
- Diet: Vegetarian
