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Bowl of vegan southwest black bean soup with avocado
5 from 4 votes

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!
Author: Kaitlin - The Garden Grazer
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dish, Soup
Cuisine: Gluten-Free, Mexican, Oil-Free, Vegan
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
  • 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 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: 254kcal | Carbohydrates: 50g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Potassium: 952mg | Fiber: 16g | Sugar: 8g | Vitamin A: 2309IU | Vitamin C: 48mg | Calcium: 115mg | Iron: 6mg