Southwestern Vegetable Soup (Low Fat)

  • COOK
    45 Mins
  • PREP
    15 Mins
    60 Mins

A delicious southwestern flavored vegetable soup.

Original Release Date: February 18, 2008

Nutritional Facts
Servings 8Serving Size 1 Cup



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  • 2 Tablespoons Olive Oil
  • 1 Cup Chopped Celery
  • 1 Cup Chopped Onion
  • 1 Cup Chopped Red Bell Pepper
  • 1 Cup Chopped Green Bell Pepper
  • 2 Med Carrots Thinly Sliced Medallions
  • 2 Cups Water
  • 1 14.5 oz Can Black Beans, Drained & Rinsed
  • 1 14.5 oz Can No Salt Whole Kernel Corn, Undrained
  • 1 14.5 oz Can No Salt Diced Tomatoes
  • 1 8 oz Can Tomato Sauce
  • 1 Teaspoon Sugar
  • 1/4 Teaspoon Dried Coriander
  • 1/8 to 1/4 Teaspoon Chipotle Chili Powder (depending on how hot you like it)
  • 1 Teaspoon Chili Powder
  • 1/4 Teaspoon Cumin
  • 1/4 Teaspoon Onion Powder
  • 1/4 Teaspoon Garlic Powder
  • 1/2 Teaspoon Salt


In a heavy soup pot put olive oil, onions, celery, red and green bell peppers and carrots and saute on medium heat for about 15 minutes, stirring frequently.

Add 2 cups of water to the pot and turn heat down to a low-medium heat and let simmer for 15 minutes or until carrots are tender. Then add black beans, corn, diced tomatoes, tomato sauce, sugar, coriander, chipotle chili sauce, chili powder, cumin, onion and garlic powders and salt. Stir together and let simmer for another 15 minutes.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.