Name: Southwest Black Bean Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 medium bowls
Ingredients: 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; Two 15 oz. cans black beans (or 3 cups cooked beans); 1 1/2 cups corn (or a 15 oz. can); 1 1/2 tsp. cumin; 1 1/2 tsp. chili powder; 1 tsp. smoked paprika; Salt to taste; Avocado, cilantro, green onion, tomato, tortilla strips, jalapeno, hot sauce, nutritional yeast, cashew sour cream, fresh lime juice

EASY Vegan Southwest Soup with black beans, sweet corn, and delicious fiesta 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 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) to make it kid and family-friendly. Simply add more chili powder or chipotle if looking for some spice! Plus everyone can have fun personalizing their own with the toppings they love. I pile mine high with avocado, tomato, cilantro, and green onion. So festive and pretty! Not to mention a sprinkle of nutritional yeast is also a fantastic addition for a “cheesy” version! (I use this brand nutritional yeast.) Hope you enjoy this quick and easy meal as well!

PS – come join The Garden Grazer on Instagram and share a pic if you make or adapt this! I love seeing your beautiful recreations.

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5 from 2 votes

Southwest Black Bean Soup

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

Author: Kaitlin – The Garden Grazer

Prep Time:15 minutes

Cook Time:15 minutes

Total Time:30 minutes

Category: Main Dish, Soup

Cuisine: Gluten-Free, Mexican, Oil-Free, Vegan

Servings:5 medium bowls

Ingredients

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
Two 15 oz. cans black beans (or 3 cups cooked beans)
1 1/2 cups corn (or a 15 oz. can)
1 1/2 tsp. 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

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)

Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!

photo collage of vegan black bean soup with avocado

Enjoying this Southwest Soup? Feel free to also check out the full “Mexican Inspired” vegan recipe archives on the site for more plant based inspiration!

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