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    Home » Recipes » Soup

    Southwest Black Bean Soup (30 Minute)

    Nov 5, 2019 by Kaitlin

    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.)

    Bowl of vegan southwest black bean soup with avocado

    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.

    Cooked beans in a small white bowl

    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.

    Close up view of southwestern black bean soup in a bowl

    Customize

    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.

    Vegan southwest soup with black beans in a white bowl with spoon

    Serving

    Everyone can personalize their bowl with their own favorite toppings! A few suggestions include:

    • Avocado or guacamole
    • Tomato
    • Fresh cilantro
    • Sliced green onion (scallion)
    • Vegan sour cream
    • Vegan shredded cheese
    • Lime juice or lime wedges
    • Crumbled tortilla chips
    White bowl of soup with spoon and cilantro on the side

    For more inspiration, also browse all bean + legume recipes.

    Bowl of vegan southwest black bean soup with avocado

    Southwest Black Bean Soup

    An easy southwest soup with black beans, sweet corn, and warm spices. Only 10 simple ingredients and a satisfying lunch or dinner!
    5 from 4 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish, Soup
    Cuisine: Gluten-Free, Mexican-inspired, Oil-Free, Vegan
    Servings: 5 medium bowls

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    For serving: Add cooked brown rice or quinoa to your bowl if desired.
    Make it spicy: Add jalapeno, chipotle in adobo sauce, more chili powder, cayenne pepper, or hot sauce to taste.
    Thickness: Add another can of black beans (or pinto, kidney) for an extra thick + hearty soup.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Southwest Black Bean Soup
    Amount per Serving
    Calories
    247
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    906
    mg
    26
    %
    Carbohydrates
     
    49
    g
    16
    %
    Fiber
     
    15
    g
    63
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    13
    g
    26
    %
    Vitamin A
     
    1757
    IU
    35
    %
    Vitamin C
     
    48
    mg
    58
    %
    Calcium
     
    106
    mg
    11
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan Southwest Black Bean and Vegetable Soup recipe, also check out:

    • Southwest Black Bean Burger
    • Quinoa Black Bean Soup
    • Fiesta Three Bean Chili

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Soup + Chili Recipes

    • Mushroom Chili
    • Vegan Broccoli Potato Soup
    • Lentil Cabbage Soup
    • Vegan Coconut Curry Lentil Soup

    Reader Interactions

    Comments

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      Recipe Rating:




    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

        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!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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