Southwestern Soup Sabroso
Author: 
Recipe type: Entree, Soup
Cook time: 
Total time: 
Serves: 16
 
This soup is savory, refreshing, and has a little bit of a bite. It is healthy and filling and makes a great meal.
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
Recipe by Arts and Crackers at https://artscrackers.com/2014/11/15/delicious-low-calorie-vegetable-soup-with-spices/