This hearty vegetable soup is packed with southwestern flavors including chipotle peppers, fire roasted diced tomatoes and warm cumin.

15 mins
30 mins


  • Large pot


  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 1 tsp salt
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 medium carrot, peeled and diced
  • 1 medium zucchini, diced
  • 2 chipotle peppers in adobo, minced
  • 1 tsp cumin
  • 12 Little Potatoes, quartered or halved
  • 15 oz fire-roasted tomatoes, diced
  • 6 cups vegetable or chicken broth

Optional Garnishes:

  • (To taste) avocado
  • (To taste) cilantro
  • (To taste) cabbage, shredded
  • (To taste) jalapeño, sliced


  • Step 1

    Heat oil in a large soup pot over medium-high heat. Add onion and salt and sauté until onions start to sweat, about four minutes.

  • Step 2

    Add garlic, celery, carrot and zucchini to the pot and continue to sauté until veggies are tender, about 5 to 7 minutes. Stir in chipotle peppers, cumin and potatoes.

  • Step 3

    Pour tomatoes and broth to the pot and bring mixture to a boil. Reduce heat to low and simmer for 25 to 30 minutes. Check for seasoning and adjust accordingly before serving with optional garnishes.