Vegan Applebee's Southwest Steak and Black Bean Soup Recipe
Craving the comforting warmth of a classic Applebee's soup but want to keep it vegan? This Vegan Southwest Steak and Black Bean Soup is here to satisfy! With hearty black beans, savory tofu steak, bold Mexican spices, and creamy vegan cheese, this recipe is a delightful plant-based twist on a fan favorite. It’s perfect for cozy nights or as a meal prep option that will wow your taste buds all week long.
Ingredients
- 2 cans black beans** – Rinsed and drained for a hearty protein-packed base.
- 1 block firm tofu 14 oz** – Crumbled or diced to mimic steak texture.
- 1 red onion** – Diced finely for a sweet sharp flavor.
- 1 red bell pepper** – Chopped for a pop of color and crunch.
- 2 stalks celery** – Adds a subtle earthy flavor and texture.
- 3 cloves garlic** – Minced for an aromatic kick.
- 1 tablespoon olive oil** – For sautéing the vegetables.
- 2 teaspoons chili powder** – Brings warmth and spice to the soup.
- 1 teaspoon garlic powder** – Enhances the depth of flavor.
- 1 teaspoon ground cumin** – For a classic smoky Mexican flavor.
- 1 teaspoon smoked paprika** – Adds a rich smoky undertone.
- 4 cups vegetable broth** – Provides a savory soup base.
- 1 cup diced tomatoes** – Fresh or canned for a tangy kick.
- ½ cup pinto beans** – Optional for extra protein and texture.
- ½ cup fresh corn** – Sweet and juicy a great addition to the mix.
- 1 tablespoon lime juice** – Brightens the flavors of the soup.
- Salt and black pepper** – To taste.
Instructions
- Prep the tofu: Press firm tofu to remove excess moisture. Slice into steak-like pieces, season with chili powder, garlic powder, and black pepper, and sear in olive oil over medium-high heat until golden. Set aside.
- Cook the aromatics: In a medium saucepan, sauté diced onion, celery, and minced garlic in olive oil until fragrant and softened.
- Build the soup base: Add canned black beans (with liquid), diced tomatoes, and vegetable broth. Stir in chili powder, garlic powder, and a little bit of cumin. Simmer over medium heat for 15 minutes.
- Blend partially: Use an immersion blender to blend some of the soup for a creamy texture while keeping some beans whole.
- Add tofu: Stir in the seared tofu and let it warm through. Adjust seasoning with salt, black pepper, and lime juice to taste.
- Garnish and serve: Ladle soup into bowls. Top with vegan cheese, green onions, and crispy tortilla strips. Serve with a side of house-made pico de gallo for an extra flavor boost!