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!
Servings: 5 medium bowls
- 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
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.
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!
Calories: 193kcal | Carbohydrates: 39g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Potassium: 746mg | Fiber: 11g | Sugar: 8g | Vitamin A: 2309IU | Vitamin C: 46mg | Calcium: 92mg | Iron: 5mg