Southwestern Veggie Soup with Pumpkin and Lentils

I think making this Southwestern Veggie Soup with Pumpkin and Lentils is a good idea. Not only is it totally delicious, fairly simple to make, it is also really healthy!! It is loaded with tons of veggies, black bean, and red lentils. The combination of spices is just perfect!!

Cooking the Southwestern Veggie Soup With Pumpkin and Lentils

This soup is simple to throw together. I start by sauteing my onions and celery. This will only take a few minutes, but the flavor is worth it.

My favorite pot to cook my soups in is this Lodge enameled cast iron. I actually need to get another one though. The enameled coating is wearing off from too much baking. Whoever said it was okay to cook sourdough in an enameled dutch oven lied. It has almost totally ruined my pan!!

Add in the remaining ingredients along with the veggie stock. Cook this down until the veggies, and lentils are nice and tender and the flavors are well blended. Mine took about 35 minutes, but it might take a little longer.

I used red lentils for this soup. I just love the color, and wanted it for this particular soup!

Finished Soup

That is it. It really is that simple. It is so good the day of, but also so good as leftovers for meal prep.

W served our soup with charred tortillas, but it would also be good with bread or crackers too.

I thought this soup was so beautiful!! What do you think?

I have plenty of other soup ideas as well. Check these ones out!

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Southwestern Vegetable Soup with Pumpkin and Lentils

This vegetable salad is loaded with goodness. It is simple to make and so healthy for you!!

Course Soup

Cuisine American

Keyword lentil soup, southwestern vegan soup, southwestern vegetable soup, vegan soup base, vegetarian soup

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 6 servings

Author Amy- A Red Spatula

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped celery I used a large size on mine, but if you prefer a smaller dice, do that
• 1 cup chopped onions
• 2 tablespoons minced garlic
• 2 15 ounce cans black beans, drained
• 2 15 ounce cans rotel
• 1 cup dried red lentils You really can use any lentil you have on hand.
• 1 1/2 cup pumpkin puree
• 4 cups vegetable stock
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon oregano
• 1 teaspoon salt You may need to add more after the soup has cooked and reduced. Don't add it until the end though. Also, if you stock is pretty salty, reduce this salt to 1/2 teaspoon.
• 1 cup chopped cilantro plus extra for topping

Instructions

• Heat olive oil in a large stock pot over medium heat. Once it has heated, add celery and onions. Saute for 3-5 minutes, stirring occasionally, until slightly tender. Add in garlic and cook another minute.

  Add in remaining ingredients and continue to cook over medium heat, stirring frequently, for about 25-35 minutes.

  Now, depending on the actual temp of your cooktop, you may be running hotter than mine. If this is the case, you might need to add in more water at some point. If this happens, add in 2 cups and continue to cook until the veggies and lentils are tender.

  After the soup has cooked, test for seasoning. If you need to add more.

  You can serve this soup just like it is. You can top with cilantro, grated cheese, red onions, sour cream, or whatever you are into. We also served our soup with charred tortillas. If you aren't into this, you can always do bread or crackers.

  Now, sit back and enjoy. You deserve it!!