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Southwest Black Bean Soup (30 Minute!)

November 5, 2019 By Kaitlin McGinn 2 Comments

Easy Vegan Southwest Soup with black beans, sweet corn, and delicious fiesta-style flavors. Only 10 simple ingredients, 30 minutes, and a satisfying vegan weeknight meal!

Bowl of vegan southwest black bean soup with avocado

This easy southwestern soup is a fiesta in a bowl! A satisfying blend of hearty black beans, southwestern-style flavors, and fresh colorful veggies.

Plus it’s only 1 pot, 10 ingredients, and 30 minutes to make which is perfect for busy weeknights. Stir in some cooked brown rice or quinoa before serving to make it even more substantial and nutrient-packed.

Close up view of southwestern black bean soup in a bowl

The recipe is mild as written (if using a regular/mild chili powder). Simply add more chili powder, chipotle, or hot sauce if looking to spice it up! Plus I love how everyone can have fun personalizing theirs with their own favorite toppings. I pile mine high with avocado, tomato, cilantro, and green onion.

For more inspiration, check out 15 Best Easy Vegan Weeknight Meals.

Bowl of southwest soup with spoon
Bowl of vegan southwest black bean soup with avocado
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5 from 4 votes

Southwest Black Bean Soup

Easy southwest soup with black beans, sweet corn, and delicious fiesta-style flavors. Only 10 simple ingredients and a satisfying weeknight meal!
AuthorKaitlin – The Garden Grazer
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
CategoryMain Dish, Soup
CuisineGluten-Free, Mexican-inspired, Oil-Free, Vegan
Servings5 medium bowls

Ingredients

US Customary – Metric
  • 1 onion
  • 1 bell pepper (I use red or orange)
  • 3-4 cloves garlic
  • 15 oz. can diced tomatoes (or fire-roasted)
  • 4 cups vegetable broth
  • 30 oz. canned black beans (two 15 oz. cans or 3 cups cooked beans)
  • 1 1/2 cups sweet corn (or a 15 oz. can)
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. chili powder
  • 1 tsp. smoked paprika
  • Salt to taste

Toppings of choice (optional):

  • Avocado, cilantro, green onion, tomato, tortilla strips, jalapeno, hot sauce, nutritional yeast, cashew sour cream, fresh lime juice
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Instructions

  • Dice onion and bell pepper.
  • In a large stockpot over med-high heat, saute onion and bell pepper for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil saute method.)
  • Meanwhile, mince garlic.
  • When onions are translucent, add garlic, cumin, chili powder, and smoked paprika. Stir and saute for 1 minute.
  • Add broth, diced tomatoes with juice, corn, and black beans (rinsed and drained).
  • Bring to a light boil. Then reduce heat, cover, and simmer for 10-15 minutes.
  • Salt to taste, and garnish with desired toppings.

Notes

Also great served with cooked brown rice or quinoa spooned over the top.
For a spicier version, use fire-roasted tomatoes and/or chipotle.
Feel free to add another can of black beans (or pinto, kidney) for an extra thick soup!

Nutrition Per Serving (Estimate)

Calories: 254 kcalCarbohydrates: 50 gProtein: 14 gFat: 2 gSaturated Fat: 1 gPotassium: 952 mgFiber: 16 gSugar: 8 gVitamin A: 2309 IUVitamin C: 48 mgCalcium: 115 mgIron: 6 mg
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photo collage of vegan black bean soup with avocado

Enjoying this Southwest Soup? Also check out:

  • Quinoa Black Bean Soup
  • Fiesta Three Bean Chili

Come join The Garden Grazer on Instagram and then share a photo if you make or adapt this! (Also please leave a review & star rating below if you give it a try – your feedback is always very appreciated. Thank you!)

Filed Under: 30 Minutes or Less, Gluten-Free, Main Dish, Mexican-Inspired, Recipe, Soup, Vegan, WFPBNO Tagged With: autumn, bell pepper, black beans, corn, cumin, family-friendly, garlic, onion, smoked paprika, tomato, weeknight, winter

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Reader Interactions

Comments

  1. Andy

    February 23, 2020 at 2:19 pm

    Could I make this in a crock pot?

    Reply
    • Kaitlin McGinn

      February 27, 2020 at 1:13 pm

      Hey Andy! I haven’t personally tried this recipe in a crock pot, but I suspect it would do wonderfully 🙂 Would love to hear if you give it a go! Have a great rest of the week!

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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