Hearty Southwest Fire-Roasted Veggie Soup

"Filtered water, organic onions, organic fire roasted sweet potatoes, organic diced tomatoes, organic tomato purée, organic celery, organic black beans, organic corn, organic bell peppers, organic high oleic safflower and/or sunflower oil, organic corn masa (organic stoneground corn flour, trace of lime), organic green chiles, sea salt, organic spices, organic black pepper, organic cilantro soup"

CiaoBella

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8/9/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

This vibrant, oil-free vegan soup combines fire-roasted sweet potatoes, black beans, and diced tomatoes with zingy green chiles and smoky bell peppers. Enhanced by earthy corn masa for body and a fresh medley of organic vegetables and spices, it’s a comforting, nutrient-packed bowl that celebrates bold Southwest flavors without any oil, perfect for a wholesome, delicious meal.

vegan gluten-free hearty southwest oil-free comforting

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Name: Hearty Southwest Fire-Roasted Veggie Soup
Yield: 6
Ingredients: 4 cups filtered water; 1 large organic onion, finely chopped; 2 cups organic fire-roasted sweet potatoes, diced; 1 (14.5 oz) can organic diced tomatoes; 2 tablespoons organic tomato purée; 2 stalks organic celery, chopped; 1 (15 oz) can organic black beans, drained and rinsed; 1 cup organic corn kernels (fresh or frozen); 1 large organic bell pepper, diced; 1/4 cup organic corn masa (stoneground corn flour); 1/2 cup filtered water (for masa slurry); 2 tablespoons organic green chiles, chopped; 1 teaspoon sea salt (adjust to taste); 1/2 teaspoon organic black pepper; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; Optional: chopped fresh parsley or a squeeze of lime juice for serving

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