Southwestern Soup Sabroso Recipe | Vegan and Gluten-Free Options

Southwestern Soup Sabroso

Being from up north where it gets pretty chilly, I grew up eating a lot of different soups. I love that soups are so versatile and easy to throw together, plus they freeze well. When my husband was deployed and I was pregnant, I would make several batches of soup when I had the energy and froze them in serving sizes to feed my 3-year-old and myself without having to cook or eat out after the baby was born. Soup is almost always a perfect dish for the winter, but it can also be delicious and refreshing in the summer, especially when you add garden fresh summer squash!

Okay, I’ll admit it; I am not the greatest at coming up with dinner all the time; I try to plan ahead but often forget ingredients or run out of time or forget to make a meal and mess my schedule up. I find myself wasting foods we purchase because the go bad, they don’t fit into the recipes I usually cook, or I simply forget I have them in the house. One of my goals is to waste less and get creative with meals using what I already have sitting around and that is how my Southwestern Soup Sabroso was created. When we had visited family recently, my grandma sent us home with some fresh zucchini from a local farm. I wanted to use it up before it spoiled and I have an excess of canned beans and had no meat in the house at the time so I decided to make a vegetable soup. I added some rice to make it more filling.

This soup is well-rounded with vegetables, proteins, and grains. It is very filling while low in calories.

Are you on a vegan or gluten-free diet? Look towards the bottom for a tip on how to make this soup satisfy your dietary needs!

Ingredients

  • 2 Tablespoons vegetable oil
  • 1/2 cup sweet onion, diced
  • 1 Tablespoon garlic, chopped
  • 1 zucchini, chopped
  • 4 cups reduced sodium chicken broth
  • 1 yellow pepper, chopped
  • 1 cup yellow corn, frozen
  • 1 can crushed tomatoes
  • 1 can diced tomatoes
  • 1 teaspoon fresh cilantro, chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1 teaspoon sea salt
  • dash of black pepper
  • 1 teaspoon sugar
  • 1 can Navy beans, drained and rinsed
  • 1 can red kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 4 cups white rice, cooked

>Directions

1. In a large pot add the oil and onion. Saute, stirring frequently, for about 3 minutes, until it begins to become translucent.

Saute Onions

2. Add the garlic into the pot and continue to cook, stirring frequently, for 1-2 more minutes.

Saute Onions and Garlic

3. Dump in the zucchini and saute another 2 minutes, stirring frequently.

Saute Onions Garlic Zucchini

4. Pour the chicken broth into the pot and along with the peppers, corn, and tomatoes.

Southwestern Soup Sabroso Add Tomato

5. Dump in the sugar, spices and seasonings (salt, pepper, cumin, cayenne, chili powder, paprika) and stir well.

Southwestern Soup Sabroso Add Spices

6. Simmer on medium-low heat uncovered for 20-25 minutes until the zucchini is tender and you can insert a fork. Be sure not to overcook so the zucchini does not become mushy.

7. Dump in the beans, stir well, then continue cooking for an additional 5 minutes.

Southwest Soup Sabroso Add Beans

8. Serve over rice in a bowl; you can eat it just like this or add toppings–sour cream, avocado, tortilla chips, cheddar cheese, or my son even added Goldfish crackers!

Southwest Soup Sabroso Spoonful

Bonus Tip: On a vegan or gluten-free diet? Make these quick alterations to fit your needs–to make this dish vegan, replace the chicken broth with a vegetable broth. To make this dish gluten-free, replace the chicken broth with a gluten-free chicken broth or a vegetable broth and remove the white rice or replace it with brown rice! Simple as that! Using a vegetable broth will change the flavor of this dish; if you are using a broth that uses tomatoes, I suggest leaving out the can of crushed tomatoes to prevent an overpowering tomato soup taste. Make your own vegetable broth, or try the vegetable bouillon powder at this link (affiliate link) recommended by a friend of mine! If you are on a vegan diet, make sure you choose one of their vegan varieties.

BONUS Bonus Tip: Have leftovers and don’t want to waste them? This dish freezes well! I would suggest leaving out the rice when you freeze the soup and add fresh rice after you reheat it.

Southwestern Soup Sabroso Recipe

Southwestern Soup Sabroso
 
Cook time
Total time
 
This soup is savory, refreshing, and has a little bit of a bite. It is healthy and filling and makes a great meal.
Author:
Recipe type: Entree, Soup
Serves: 16
Ingredients
  • 2 Tablespoons vegetable oil
  • ½ cup sweet onion, diced
  • 1 Tablespoon garlic, chopped
  • 1 zucchini, chopped
  • 4 cups reduced sodium chicken broth
  • 1 yellow pepper, chopped
  • 1 cup yellow corn, frozen
  • 1 can crushed tomatoes
  • 1 can diced tomatoes
  • 1 teaspoon fresh cilantro, chopped
  • ½ teaspoon cumin
  • ½ teaspoon cayenne pepper
  • ½ teaspoon chili powder
  • ¼ teaspoon paprika
  • 1 teaspoon sea salt
  • dash of black pepper
  • 1 teaspoon sugar
  • 1 can Navy beans, drained and rinsed
  • 1 can red kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 4 cups white rice, cooked
Instructions
  1. In a large pot add the oil and onion. Saute, stirring frequently, for about 3 minutes, until it begins to become translucent.
  2. Add the garlic into the pot and continue to cook, stirring frequently, for 1-2 more minutes.
  3. Dump in the zucchini and saute another 2 minutes, stirring frequently.
  4. Pour the chicken broth into the pot and along with the peppers, corn, and tomatoes.
  5. Dump in the sugar, spices and seasonings (salt, pepper, cumin, cayenne, chili powder, paprika) and stir well.
  6. Simmer on medium-low heat uncovered for 20-25 minutes until the zucchini is tender and you can insert a fork. Be sure not to overcook so the zucchini does not become mushy.
  7. Dump in the beans, stir well, then continue cooking for an additional 5 minutes.
  8. Serve over rice in a bowl; you can eat it just like this or add toppings--sour cream, avocado, tortilla chips, cheddar cheese, or my son even added Goldfish crackers!
Notes
On a vegan or gluten-free diet? Make these quick alterations to fit your needs--to make this dish vegan, replace the chicken broth with a vegetable broth. To make this dish gluten-free, replace the chicken broth with a gluten-free chicken broth or a vegetable broth and remove the white rice or replace it with brown rice! Simple as that!

Have leftovers and don't want to waste it? This dish freezes well! I would suggest leaving out the rice when you freeze the soup and add fresh rice when you reheat the soup.
Nutrition Information
Serving size: 1 cup

-What is your favorite zucchini dish? Be sure to check out my Cinnamon Apple Zucchini Muffins recipe!

Written by Alyssa Darby

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18 Comments

  1. Looks tasty!! Thank you for the recipe!

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  5. Looks delicious and healthy. Thank you!

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  8. this is great! i love southwestern-style recipes!

  9. This recipe looks delicious! I love trying new soups!

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