An easy vegan Southwest Soup with black beans, vegetables, and delicious fiesta-style flavors. Only 10 simple ingredients, 30 minutes, and a satisfying lunch or dinner! (Gluten-free, oil-free.)
This easy southwestern soup is filled with plant-based protein and fiber (and no cholesterol).
It combines a satisfying blend of hearty black beans, warm flavors, and fresh colorful veggies!
Plus it is only 1 pot, 10 ingredients, and 30 minutes to make.
So it's great for busy weeknights or a quick lunch.
Ingredients for Southwest Soup
For this recipe you will simmer in a large pot:
- Yellow onion: Or substitute sweet onion or white onion.
- Bell pepper: Most often I use either red bell pepper or orange, but yellow and green work too.
- Fresh garlic cloves: Or substitute dried garlic powder.
- Diced tomatoes: Either regular or fire-roasted.
- Vegetable broth: Be sure to use low sodium if desired.
- Black beans: Or you can substitute pinto beans or red kidney beans.
- Sweet corn: Fresh, canned, frozen corn kernels, fire-roasted, etc.
- Ground cumin
- Chili powder: Most often I use mild chili powder from the brand "Simply Organic" or whatever is in the bulk bins at our local food co-op.
- Smoked paprika
Note: The recipe is mild if using a regular/mild chili powder. Be aware chili powder can vary in spiciness depending on how much cayenne pepper it contains.
Make it spicy: Add more chili powder, jalapeno pepper, medium green chiles, cayenne pepper, or chipotle in adobo sauce. Or simply top your bowl with hot sauce to taste before serving.
Spices + seasoning: Change up the spices how you see fit. You can also simply use 1-2 tablespoons of Taco Seasoning to flavor the broth as well.
Make it "meaty": Omit one can of black beans and add your favorite vegan ground beef crumbles instead. Cook these separately according to package instructions. Then stir it into the soup at the end of cook time.
Add grains: Stir in some cooked brown rice or quinoa before serving to make it even more substantial and nutrient-packed.
Everyone can personalize their bowl with their own favorite toppings! A few suggestions include:
- Avocado or guacamole
- Chipotle Crema (for smoky spice!)
- Tomato and fresh cilantro
- Sliced green onion (scallion)
- Vegan sour cream
- Vegan shredded cheese
- Lime juice or lime wedges
- Crumbled tortilla chips
For more inspiration, also browse all bean + legume recipes.
Southwest Black Bean Soup
- 1 yellow 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
- Dice onion and bell pepper.
- In a large stockpot over medium-high heat, sauté onion and bell pepper for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil sauté method.)
- Meanwhile, mince garlic.
- When onions are translucent, add garlic, cumin, chili powder, and smoked paprika. Stir and sauté 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.
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you are enjoying this vegan Southwest Black Bean and Vegetable Soup recipe, also check out:
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Could I make this in a crock pot?
I haven't tried this recipe in a crock pot, but I'm guessing it would do wonderfully. Would love to hear if you give it a try!