Southwest Black Bean Soup (30 Minute!)

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!

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.

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.

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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

Cook ModePrevent your screen from going dark

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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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!)