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 which is great for busy weeknights or a quick lunch.
Ingredients for Southwest Soup
For this recipe you will simmer in a large pot:
- Yellow onion
- Bell pepper: I use red bell pepper or orange, but yellow and green work too.
- Garlic cloves: Or substitute dried garlic powder.
- Diced tomatoes: Either regular or fire-roasted.
- Vegetable broth
- 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: I use mild.
- Smoked paprika
The recipe is mild as written if using a regular/mild chili powder.
Make it spicy: Add more chili powder, jalapeno pepper, medium green chiles, 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. (I suggest cooking these separately on a pan or skillet according to package instructions. Then stir it into the soup.)
Add grains: Stir in some cooked brown rice or quinoa before serving to make it even more substantial and nutrient-packed.
Everyone can personalize theirs with their own favorite toppings. A few suggestions include:
- Avocado or guacamole
- Fresh cilantro
- Sliced green onion (scallion)
- Vegan sour cream
- Vegan shredded cheese
- Lime juice or lime wedges
- Crumbled tortilla chips
For more inspiration, 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)
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