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+ servings
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!
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
CourseMain Dish, Soup
CuisineGluten-Free, Mexican-inspired, Oil-Free, Vegan
Servings5 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)

Calories: 247 kcal | Carbohydrates: 49 g | Protein: 13 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 906 mg | Fiber: 15 g | Sugar: 8 g | Vitamin A: 1757 IU | Vitamin C: 48 mg | Calcium: 106 mg | Iron: 5 mg