Easy Vegan Recipes

First, mash, then bake! Enjoy 3-Ingredient No-Guilt Brownies—healthy, fudgy, and perfect for kids or guilt-free dessert lovers.

Prep Time: 5 mins
Cook Time: 15–18 mins
Servings: 6

Ingredients

• 1 ripe banana, mashed
• ¼ cup natural peanut butter (or almond butter)
• ¼ cup unsweetened cocoa powder

Optional Toppings:

• Dark chocolate chips
• Chopped nuts
• Coconut flakes

Instructions

1. First, preheat the oven to 350°F (175°C) and line a small baking dish or loaf pan with parchment paper.
2. Next, mash the banana in a medium bowl until smooth. Then, stir in peanut butter and cocoa powder until well combined.
3. After that, fold in optional toppings like chocolate chips, nuts, or coconut flakes if desired.
4. Then, pour the batter into the prepared pan, spreading evenly.
5. Bake for 15–18 minutes, checking with a toothpick—it should come out mostly clean with a few moist crumbs.
6. Finally, let cool slightly before cutting into squares and serving.

Tips & Tricks

• Additionally, use a ripe banana for natural sweetness and better texture.
• Next, avoid overmixing to keep brownies soft and fudgy.
• Then, press toppings lightly into the batter before baking to ensure they stick.
• Finally, store leftovers in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.

Variations & Benefits

• Kid-Friendly Version: Use sweeter banana varieties, mini chocolate chips, and cut into fun shapes.
• Vegan Version: This recipe is naturally vegan.
• Protein Boost: Add a scoop of protein powder or a spoonful of chia seeds to the batter.
• Health Benefits: These brownies are low in sugar, high in fiber and healthy fats from peanut butter, and naturally sweetened with fruit. As a result, they make a satisfying guilt-free treat.

Nutrition Facts (per serving, approximate)

• Calories: 110 kcal
• Protein: 3 g
• Fat: 5 g
• Carbohydrates: 15 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 1 mg

Kid-Friendly Serving Ideas

• First, cut into small squares for little hands.
• Next, add a drizzle of melted chocolate or a sprinkle of cocoa powder.
• Finally, serve with a small cup of milk or yogurt for a balanced, fun snack.

First, mix, then bake! Mounds Brownies are rich, chocolatey, and filled with coconut. Perfect for kids, dessert lovers, and easy to make at home.

Prep Time: 15 mins
Cook Time: 25–30 mins
Servings: 12

Ingredients

Brownies:

• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ¾ cup cocoa powder
• ½ tsp salt
• ½ tsp baking powder

For the Coconut Filling:

• 1 ½ cups sweetened shredded coconut
• ½ cup sweetened condensed milk
• 1 tsp vanilla extract

For the Chocolate Topping:

• 1 cup semi-sweet chocolate chips
• 2 tbsp unsalted butter

Instructions

1. First, preheat the oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
2. Next, prepare the brownie batter: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar. Then, add eggs and vanilla, mixing until smooth.
3. After that, combine dry ingredients: Sift together flour, cocoa powder, baking powder, and salt. Gradually fold into the wet mixture until just combined.
4. Then, pour half of the brownie batter into the prepared pan, spreading evenly.
5. Meanwhile, prepare the coconut filling: In a small bowl, mix shredded coconut, sweetened condensed milk, and vanilla extract. Spread the coconut mixture over the brownie layer.
6. Next, top with remaining brownie batter: Carefully spread the rest over the coconut layer.
7. Bake for 25–30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Then, let the brownies cool completely.
8. Finally, prepare the chocolate topping: Melt chocolate chips and butter together, then pour over the cooled brownies. Chill for 15 minutes before cutting into squares.

Tips & Tricks

• Additionally, press the coconut filling gently to ensure it adheres to the brownies.
• Next, use parchment paper for easy removal from the pan.
• Then, store leftovers in an airtight container at room temperature or refrigerate for 5–7 days.
• Finally, for extra texture, sprinkle chopped almonds or toasted coconut on top before the chocolate sets.

Variations & Benefits

• Kid-Friendly Version: Reduce chocolate slightly and use sweeter chocolate chips. Cut into fun shapes like stars or squares.
• Vegan Version: Use plant-based butter, flax eggs, and dairy-free chocolate.
• Healthier Twist: Substitute part of the sugar with coconut sugar and use dark chocolate for topping.
• Benefits: Contains moderate amounts of protein from eggs and some healthy fats from coconut. As a result, this dessert satisfies sweet cravings and provides small nutritional value compared to standard brownies.

Nutrition Facts (per serving, approximate)

• Calories: 290 kcal
• Protein: 4 g
• Fat: 15 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Sugar: 26 g
• Sodium: 130 mg

Kid-Friendly Serving Ideas

• First, cut into small squares for little hands.
• Next, add sprinkles or drizzle extra chocolate for fun.
• Finally, serve with a scoop of ice cream or milk for a perfect treat.

First, chop, then toss! Mango Avocado Salad is fresh, colorful, and nutritious. Easy to make, perfect for kids, and full of healthy vitamins.

Prep Time: 15 mins
Cook Time: 0 mins
Servings: 2–4

Ingredients

• 1 ripe mango, peeled and diced
• 1 ripe avocado, peeled and diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, finely chopped
• 1 tbsp fresh lime juice
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional garnish: fresh cilantro or mint

Instructions

1. First, prepare the fruits and vegetables: Dice the mango and avocado, halve the cherry tomatoes, and finely chop the red onion.
2. Next, make the dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Then, combine the ingredients: Gently toss the mango, avocado, cherry tomatoes, and red onion in a large bowl.
4. After that, pour the dressing over the salad and toss lightly to coat everything evenly.
5. Finally, garnish and serve: Sprinkle with fresh cilantro or mint if desired, and enjoy immediately for the best flavor.

Tips & Tricks

• Additionally, use ripe but firm mango and avocado to prevent mushy texture.
• Next, serve immediately to maintain the vibrant colors and freshness.
• Then, adjust seasoning to taste by adding a pinch of chili flakes or a drizzle of honey.
• Finally, try chilling the salad for 10 minutes before serving for a refreshing twist.

Variations & Benefits

• Kid-Friendly Version: Use sweeter mango varieties, skip the red onion, and cut everything into fun shapes.
• Add Protein: Include grilled chicken, shrimp, or chickpeas for a heartier meal.
• Vegan & Gluten-Free: Naturally vegan and gluten-free; add seeds like pumpkin or sunflower for crunch.
• Health Benefits: Mango and avocado are rich in fiber, vitamins A, C, E, and healthy fats. As a result, this salad supports digestion, immunity, and heart health.

Nutrition Facts (per serving, approximate)

• Calories: 180 kcal
• Protein: 2 g
• Fat: 11 g
• Carbohydrates: 22 g
• Fiber: 6 g
• Sugar: 15 g
• Sodium: 100 mg

Kid-Friendly Serving Ideas

• First, cut fruits into small cubes for easy eating.
• Next, serve with mild dressing to appeal to younger taste buds.
• Finally, mix in small pasta shapes or grains for a fun, colorful lunchbox salad.

First, sauté, then simmer! Hungarian Mushroom Soup is creamy, flavorful, and easy to make. Perfect for families, nutritious, and kid-approved.

Prep Time: 15 mins
Cook Time: 30 mins
Servings: 4–6

Ingredients

• 2 tbsp olive oil or butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 lb mushrooms, sliced (button, cremini, or mixed)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 4 cups vegetable or chicken broth
• 1 cup sour cream or plain yogurt
• 2 tbsp all-purpose flour
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. First, heat oil or butter in a large pot over medium heat. Then, sauté the onions and garlic until soft and fragrant.
2. Next, add mushrooms: Cook for 5–7 minutes until they release their moisture and begin to brown.
3. Meanwhile, add spices: Stir in smoked paprika and thyme, cooking for 1–2 minutes to release their aroma.
4. After that, pour in the broth and bring to a gentle boil. Then, reduce heat and simmer for 15 minutes to blend the flavors.
5. Then, prepare the cream mixture: In a small bowl, whisk together sour cream and flour until smooth. Slowly add a few spoonfuls of hot soup to temper the cream.
6. Next, stir the cream mixture back into the pot and cook for 5 more minutes until the soup thickens. Season with salt and pepper.
7. Finally, serve hot, garnished with fresh parsley and, optionally, a slice of crusty bread.

Tips & Tricks

• Additionally, use a variety of mushrooms for richer flavor and texture.
• Next, for a creamier soup, blend half of the soup with an immersion blender before adding the cream mixture.
• Then, for extra flavor, add a splash of white wine while simmering.
• Finally, store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.

Variations & Benefits

• Kid-Friendly Version: Use milder paprika, slice mushrooms smaller, and serve with soft bread or crackers.
• Vegan Version: Replace sour cream with coconut cream or cashew cream, and use vegetable broth.
• Health Benefits: Mushrooms are rich in antioxidants, B vitamins, and fiber. As a result, this soup supports immunity, digestion, and overall wellness.

Nutrition Facts (per serving, approximate)

• Calories: 180 kcal
• Protein: 6 g
• Fat: 10 g
• Carbohydrates: 18 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 450 mg

Kid-Friendly Serving Ideas

• First, serve in small bowls with a slice of soft bread for dipping.
• Next, chop mushrooms finely so kids don’t notice larger pieces.
• Finally, top with a small dollop of cream or yogurt for extra flavor and fun presentation.

First, cook, then pickle! Homemade Pickled Beets are tangy, sweet, and easy to make. Perfect for kids, healthy, and packed with nutrition.

Prep Time: 15 mins
Cook Time: 35 mins
Servings: 6–8

Ingredients

• 2 lbs fresh beets, washed and trimmed
• 1 cup apple cider vinegar
• ½ cup water
• ½ cup granulated sugar
• 1 tsp salt
• 1 tsp whole cloves (optional)
• 1 cinnamon stick (optional)

Instructions

1. First, cook the beets: Place them in a large pot, cover with water, and boil for 25–30 minutes until tender. Then, drain and let them cool.
2. Next, peel and slice the beets: After cooling, remove the skins and slice into ½-inch thick rounds or wedges.
3. Meanwhile, prepare the pickling liquid: In a small saucepan, combine vinegar, water, sugar, salt, cloves, and cinnamon stick. Then, bring to a gentle boil, stirring until sugar dissolves.
4. After that, pack the beets into jars: Place the beet slices tightly into sterilized jars.
5. Then, pour the hot pickling liquid over the beets, ensuring they are fully covered.
6. Finally, seal and refrigerate: Let the jars cool to room temperature before sealing. Refrigerate for at least 24 hours before serving for best flavor.

Tips & Tricks

• Additionally, use fresh beets for the best flavor and texture.
• Next, adjust the sweetness: Add more sugar if you prefer sweeter pickled beets.
• Then, for extra tanginess, increase the vinegar slightly.
• Finally, for long-term storage: Process in a water bath for 10 minutes to make them shelf-stable.

Variations & Benefits

• Kid-Friendly Version: Cut beets into fun shapes or smaller slices and reduce the vinegar slightly for milder tanginess.
• Spiced Version: Add peppercorns, star anise, or ginger slices to the pickling liquid for extra flavor.
• Health Benefits: Beets are rich in fiber, antioxidants, folate, and potassium. As a result, pickled beets support heart health, digestion, and overall wellness.

Nutrition Facts (per serving, approximate)

• Calories: 60 kcal
• Protein: 2 g
• Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 3 g
• Sugar: 10 g
• Sodium: 200 mg

Kid-Friendly Serving Ideas

• First, chop into small cubes for easy snacking or lunchboxes.
• Next, serve with a dollop of yogurt or mild dressing for dipping.
• Finally, mix into salads or sandwiches for extra color and nutrition.

Enjoy Homemade Kentucky Blackberry Cobbler! Juicy blackberries, golden crust, easy to make, kid-approved, and perfect for family desserts.

Prep Time: 15 mins
Cook Time: 40 mins
Servings: 6–8

Ingredients

For the Blackberry Filling:

• 4 cups fresh or frozen blackberries
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice
• ½ tsp vanilla extract

For the Cobbler Topping:

• 1 cup all-purpose flour
• ½ cup sugar
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup milk
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract

Optional Garnish:

• Vanilla ice cream
• Whipped cream

Instructions

1. First, preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
2. Next, prepare the blackberry filling: In a medium bowl, mix blackberries, sugar, cornstarch, lemon juice, and vanilla extract. Then, pour the mixture into the prepared dish.
3. Meanwhile, prepare the cobbler topping: In another bowl, combine flour, sugar, baking powder, and salt. Then, add milk, melted butter, and vanilla extract, stirring until smooth.
4. After that, pour the topping over the blackberry mixture, spreading gently to cover the berries evenly.
5. Then, bake for 35–40 minutes until the topping is golden brown and the filling is bubbly.
6. Finally, serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
7. Additionally, for extra flavor, sprinkle a pinch of cinnamon or nutmeg over the topping before baking.

Tips & Tricks

• First, use frozen berries if fresh ones aren’t available; just thaw and drain excess juice.
• Next, for a crispier topping, brush with melted butter before baking.
• Then, make ahead: Assemble the cobbler and refrigerate for up to 24 hours; bake when ready.
• Finally, try adding a drizzle of honey or caramel sauce after baking for extra sweetness.

Variations & Benefits

• For a kid-friendly version, reduce sugar slightly and serve warm with ice cream or whipped cream.
• Additionally, make it gluten-free by replacing flour with a gluten-free blend.
• Moreover, for a vegan version, use plant-based milk and vegan butter.
• As a result, blackberries provide antioxidants and fiber, supporting digestion and immune health while still satisfying a sweet tooth.

Nutrition Facts (per serving, approximate)

• Calories: 220 kcal
• Protein: 2 g
• Fat: 8 g
• Carbohydrates: 36 g
• Fiber: 5 g
• Sugar: 20 g
• Sodium: 150 mg

Kid-Friendly Serving Ideas

• First, serve in small bowls with a scoop of vanilla ice cream.
• Next, cut into fun shapes using cookie cutters for special occasions.
• Finally, add a drizzle of chocolate or caramel sauce for extra fun.

Warm up with Tuscan White Bean Soup! Easy, creamy, and full of flavor, packed with protein, fiber, and perfect for kids and families.

Prep Time: 15 mins
Cook Time: 35 mins
Servings: 4–6

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp smoked paprika (optional)
• 1 can (15 oz) cannellini or white beans, drained and rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 cups kale or spinach, chopped
• Salt and pepper to taste
• Optional garnish: Parmesan cheese or fresh herbs

Instructions

1. First, heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, then sauté for 5–7 minutes until softened.
2. Next, add herbs and spices: Stir in thyme, rosemary, and smoked paprika. Cook for 1 minute to release the flavors.
3. Then, add beans and broth: Pour in the beans, diced tomatoes, and vegetable broth. Bring to a gentle boil, then reduce heat to simmer.
4. Simmer for 20 minutes, stirring occasionally, until vegetables are tender and the flavors meld together.
5. Finally, add greens: Stir in kale or spinach and cook for 3–5 more minutes until wilted. Season with salt and pepper.
6. Serve hot, garnished with Parmesan or fresh herbs if desired.

Tips & Tricks

• Additionally, for creamier soup: Blend half the soup and return it to the pot.
• Make it ahead: Soup flavors improve when refrigerated overnight. Reheat gently.
• Use fresh herbs if available: They add more aroma and taste.
• Add texture: Sprinkle toasted croutons or drizzle olive oil when serving.

Variations & Benefits

• Kid-Friendly Version: For example, skip the smoked paprika, chop veggies finely, and serve with soft bread for dipping.
• Protein Boost: Add shredded chicken, turkey, or more beans for extra protein.
• Low-Sodium Version: Use low-sodium broth and rinse canned beans well.
• Health Benefits: High in fiber, plant-based protein, and antioxidants from vegetables. Supports heart health, digestion, and energy levels.

Nutrition Facts (per serving, approximate)

• Calories: 180 kcal
• Protein: 9 g
• Fat: 6 g
• Carbohydrates: 26 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 450 mg

Kid-Friendly Serving Ideas

• Serve with crusty bread or grilled cheese for dipping.
• Blend slightly for a creamier, smoother texture.
• Add soft pasta like small shells for a hearty, kid-friendly meal.

Try this Glazed Tofu Roast recipe today! Crispy, sweet, and savory, it’s perfect for family dinners or kid-friendly meals.

Prep Time: 15 mins
Cook Time: 45 mins
Servings: 4–6

Ingredients

For the Tofu Roast:

• 1 block (14 oz) firm or extra-firm tofu, pressed
• 2 tbsp soy sauce or tamari
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika

For the Glaze:

• 3 tbsp maple syrup
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tbsp rice vinegar
• 1 tsp cornstarch mixed with 2 tsp water (optional, for thickening)

Optional Garnish:

• Sesame seeds
• Fresh herbs (parsley or chives)

Instructions

1. First, prep the tofu: Preheat the oven to 400°F (200°C). Slice the tofu into 1-inch thick rectangles, or keep it as a block for a roast-style presentation.
2. Next, marinate the tofu: Combine soy sauce, olive oil, garlic powder, and smoked paprika. Then, coat the tofu evenly and let it sit for 10–15 minutes so it absorbs the flavors.
3. Meanwhile, prepare the baking sheet: Line it with parchment paper. Then, place the tofu on the sheet and bake for 20 minutes, flipping halfway through to ensure even cooking.
4. While the tofu bakes, make the glaze: Whisk together maple syrup, soy sauce, Dijon mustard, and rice vinegar. Heat gently on the stove until slightly thickened.
5. After the initial bake, glaze the tofu: Brush it with the glaze, then return it to the oven for an additional 10–15 minutes until it becomes caramelized and golden.
6. Finally, serve: Drizzle with extra glaze and garnish with sesame seeds and fresh herbs.

Tips & Tricks

• Additionally, press the tofu well to remove excess water for a firmer texture.
• For even glazing, use a silicone brush to coat tofu evenly.
• If you want crispier edges, broil for 2–3 minutes at the end, but watch closely.
• You can make it ahead: Marinate the tofu overnight for a deeper flavor.

Variations & Benefits

• Kid-Friendly Version: For example, use less soy sauce, more maple syrup, and mild paprika. You can also cut tofu into fun shapes like stars or cubes for picky eaters.
• Nut-Free Version: Replace soy sauce with coconut aminos.
• Protein Boost: Additionally, sprinkle with hemp seeds or mix chickpea flour into the glaze.
• Health Benefits: Tofu is high in plant protein, low in saturated fat, and rich in iron and calcium (if fortified). As a result, it supports heart health and keeps kids energized.

Nutrition Facts (per serving, approximate)

• Calories: 180 kcal
• Protein: 12 g
• Fat: 8 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 450 mg

Kid-Friendly Serving Ideas

• Serve with mashed potatoes and roasted veggies.
• Cut tofu into small cubes for lunchboxes or noodle bowls.
• Drizzle with a little extra sweet glaze for kids who prefer sweeter flavors.

Make garden zucchini casserole for a quick vegan meal with zucchini, tomatoes, and creamy sauce. Great for busy weeknights.

🛒 Ingredients

• 3 medium zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 small onion, sliced
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup cooked quinoa or rice
• ½ cup vegan cream or cashew cream
• ½ cup vegan shredded cheese
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• ½ cup breadcrumbs

👩‍🍳 Instructions

1️⃣ First, preheat oven to 375°F (190°C).
2️⃣ Meanwhile, sauté onion, garlic, and bell pepper in olive oil for 3–4 minutes.
3️⃣ Then, add zucchini and tomatoes and cook 3 more minutes.
4️⃣ Next, stir in quinoa, vegan cream, salt, pepper, and seasoning.
5️⃣ After that, transfer mixture to a greased baking dish.
6️⃣ Now, sprinkle vegan cheese and breadcrumbs on top.
7️⃣ Finally, bake for 25–30 minutes until golden and bubbly.

🌟 Tips & Variations

• For extra crunch, add crushed nuts to the topping.
• Also, swap quinoa with pasta or lentils.
• Moreover, add spinach or kale for more greens.
• If you like spice, add chili flakes or jalapeños.

💚 Benefits (With Transition Words)

• First, zucchini is low in calories and rich in water for hydration.
• Moreover, vegetables provide fiber for better digestion.
• Additionally, quinoa adds plant protein for energy.
• Furthermore, baking uses less oil than frying.
• Finally, this casserole is dairy-free and heart-friendly.

🧒 Kid-Friendly Version

• First, cut veggies into small soft pieces.
• Then, use mild seasoning only.
• Also, add extra vegan cheese for creaminess kids love.
• Finally, serve with ketchup or dairy-free ranch.

🧾 Nutrition Facts (Approx. per serving)

• Calories: 240
• Protein: 9g
• Carbs: 28g
• Fat: 10g
• Fiber: 6g
• Sugar: 5g

🌱 Why You’ll Love It

Garden zucchini casserole is cozy, healthy, colorful, and simple. Moreover, it’s perfect for weeknight dinners, meal prep, and family meals.

Detox southwest soup packed with beans, veggies, and spices. A light, vegan soup that’s healthy, flavorful, and easy to make.

🧾 Ingredients

• 1 tbsp olive oil or water
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, chopped
• 1 cup corn kernels
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• Juice of 1 lime
• Fresh cilantro for garnish

👩‍🍳 Instructions

1️⃣ First, heat oil in a large pot over medium heat.

2️⃣ Next, add onion and sauté until soft.

3️⃣ Then, stir in garlic and cook briefly.

4️⃣ After that, add bell pepper and zucchini. Cook 3–4 minutes.

5️⃣ Next, stir in corn, beans, tomatoes, broth, and spices.

6️⃣ Then, bring to a boil. Reduce heat and simmer 20 minutes.

7️⃣ Finally, add lime juice, garnish, and serve hot.

💡 Tips & Variations

• For more protein, add lentils or tofu.
• Alternatively, add spinach at the end.
• For spice, use jalapeños or cayenne.
• Additionally, serve with avocado slices.
• Lastly, freeze leftovers for later.

🌟 Benefits of Detox Southwest Soup

First, it’s rich in fiber.
Moreover, beans provide plant protein.
Additionally, it supports digestion.
Furthermore, it’s low in fat.
In addition, it’s filling but light.
Lastly, it’s perfect for clean eating.

📊 Nutrition Facts (Per Serving – Approximate)

• Calories: 190
• Protein: 8g
• Carbohydrates: 28g
• Fiber: 7g
• Fat: 4g
• Saturated Fat: 0.5g
• Sodium: 420mg
• Potassium: 520mg

🧒 Kid-Friendly Version

To begin, reduce chili powder.
Then, add extra corn and carrots.
Additionally, mash some beans for thicker texture.
Finally, serve with crackers or rice.